Italian Ricotta Cookies

After the Wedding cookies were done I started on the Ricotta cookies.

Again, a reasonably simple cookie with more of a cake texture than your typical cookie crumb type texture.

The ingredients are.

1/2 lb. butter

2 cups sugar

1/2 teaspoon salt

1 lb. Ricotta cheese

2 large eggs

1 tsp. Vanilla

1 orange zest

4 and 1/2 cups flour

1 and 1/2 tsp. baking powder

1 and 1/2 tsp. baking soda

SIFT THE FLOUR, BAKING POWER AND BAKING SODA TOGETHER

Combine and cream your butter and sugar and salt till smooth and fluffy.

Scrape the bowl. Add the eggs, Ricotta cheese, vanilla and grated orange rind.

Mix to combine

Scrape your bowl and

Add your sifted dry ingredients 1/3 at a time, mixing between additions.

Scrape your bowl before first and last additions of your dry ingredients. I'm a big fan of scraping the bowl to make sure everything gets incorporated.

And this is what you should have.

Once again I break out the #40 scoop. Most, if not all recipes, will call for you to drop by the spoon or teaspoon full on a baking pan. I highly recommend a #40 (3/4 oz.) scoop. It's a much faster process with the added benefit of, all your cookies being the same size and quite often the same shape

Once the pan is full toss it into a preheated 350° oven for about 15 minutes, or till the edges are lightly browned.

I got 55 cookies out of this recipe. Now on the the frosting...

Cream together

2 cups 10x or confectioners sugar

1/4 cup butter

Add and mix

3 Tblsp. orange juice (the juice from the orange I zested earlier) and

1/2 tsp. vanilla extract

Once cookies are cool you can begin frosting them.

All packed up and ready to go.