ricotta orange cookies with dark chocolate & hazelnuts

★★★★★ 9 Reviews
motherchic avatar
By nadine mesch
from Mount Healthy, OH

I usually bake about 20 different type of cookies for Christmas but these are hands down our most favorite. My kids have been known to take the entire tin and eat them all in one sitting! I always make double so we have enough to last the holiday season. ** The addition of the ricotta cheese to these cookies makes them stay soft and taste fresh for days. If they can last that long :)

Blue Ribbon Recipe

The ricotta in this recipe does make this cookie really soft. The orange, dark chocolate and hazelnut gave them a wonderful flavor. I can't wait to make these again ...they are that good!

— The Test Kitchen @kitchencrew
★★★★★ 9 Reviews
serves 4 dozen
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For ricotta orange cookies with dark chocolate & hazelnuts

  • 2 1/2 c
    flour
  • 1 tsp
    baking powder
  • 1 tsp
    salt
  • 1/2 c
    butter, softened
  • 2 c
    sugar
  • 2
    eggs
  • 2 c
    ricotta cheese
  • 1/2 tsp
    vanilla
  • 3 Tbsp
    orange juice
  • 2 Tbsp
    orange zest
  • ORANGE GLAZE:
  • 1 1/2 c
    powdered sugar
  • 3 Tbsp
    orange juice
  • CHOCOLATE & HAZELNUTS:
  • 1 1/4 c
    dark chocolate chips
  • 1 c
    hazelnuts, finely chopped

How To Make ricotta orange cookies with dark chocolate & hazelnuts

  • 1
    Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper. Set aside.
  • 2
    In a medium bowl combine flour, baking powder and salt. Set aside.
  • 3
    In a large mixing bowl combine butter and sugar; beat approximately 4 minutes, until light. Add eggs, beating well. Add ricotta cheese, orange juice and zest. Beat to combine.
  • 4
    Add the flour mixture, stir to combine. Spoon approximately 1 TBSP of dough onto the parchment lined baking sheets.
  • 5
    Bake for 12 minutes, until just gently golden on edges. Transfer to a wire rack and cool completely.
  • 6
    Orange Glaze: In a medium bowl, stir together powdered sugar and orange juice, until smooth. Gently spread approximately a 1/2 tsp onto each cookie.
  • 7
    Dark Chocolate & Hazelnuts: Place dark chocolate chips into a double boiler, melt chocolate. Cool slightly. Spoon melted chocolate into a plastic sandwich bag. Using scissors, snip off a small tip of the plastic bag, and drizzle the melted chocolate, in swirls, over each cookie. Immediately sprinkle with chopped hazelnuts.
  • 8
    Allow the cookies to sit and frosting to harden. Layer in cookie tins with layers of waxed paper.
ADVERTISEMENT
ADVERTISEMENT