Ricotta Orange Cookies with Dark Chocolate & Hazelnuts
By
nadine mesch
@motherchic
2
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
Ingredients
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2 1/2 cflour
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1 tspbaking powder
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1 tspsalt
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1/2 cbutter, softened
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2 csugar
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2eggs
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2 cricotta cheese
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1/2 tspvanilla
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3 Tbsporange juice
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2 Tbsporange zest
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ORANGE GLAZE:
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1 1/2 cpowdered sugar
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3 Tbsporange juice
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CHOCOLATE & HAZELNUTS:
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1 1/4 cdark chocolate chips
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1 chazelnuts, finely chopped
How to Make Ricotta Orange Cookies with Dark Chocolate & Hazelnuts
- Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper. Set aside.
- In a medium bowl combine flour, baking powder and salt. Set aside.
- 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.
- Add the flour mixture, stir to combine. Spoon approximately 1 TBSP of dough onto the parchment lined baking sheets.
- Bake for 12 minutes, until just gently golden on edges. Transfer to a wire rack and cool completely.
- 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. - 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. - Allow the cookies to sit and frosting to harden. Layer in cookie tins with layers of waxed paper.