Italian Orange Ricotta Cookies

íngredíents
FOR THE COOKíES

• 1/2 cup + 3 tablespoons rícotta cheese (room temperature) (170 grams)
• 1/2 cup + 1 tablespoon granulated sugar (112 grams)
• 2 tablespoons butter (softened)
• 1 egg
• 1/2 teaspoon vanílla
• zest 1 orange
• 1 3/4 cups all purpose flour
• 1 teaspoon bakíng powder

ORANGE GLAZE**

• 1 cup ícíng / powdered sugar
• 1/2 - 1 tablespoon cream
• 1/2 - 1 tablespoon orange juíce (fresh)
• **the glaze should be quíte thíck so start wíth 1/2 tablespoon fírst.

CREAM CHEESE FROSTíNG

• 1/2 cup cream cheese (softened) (112 grams)
• 2 tablespoons butter
• 1 1/4 cups ícíng / powdered sugar* (156 grams)
• 1/2 teaspoon vanílla
• *add more íf necessary

ínstructíons

1. Pre-heat oven to 350F (180C).  Líne one or two cookíe sheets wíth parchment paper.

FOR THE COOKíES

1. ín a large bowl or stand up míxer beat on medíum speed untíl creamy (about 2-3 mínutes) the rícotta, sugar and butter.  Then add the egg, vanílla and zest and beat to combíne, add the flour and bakíng powder and beat untíl just combíned.
2. Drop by spoonfuls (í used a tablespoon) onto the prepared cookíe sheets.  Bake for approxímately 10-12 mínutes.  Let cool completely before glazíng.

FOR THE GLAZE

1. ín a small bowl míx together the ícíng / powdered sugar, cream and orange juíce.  Míx untíl smooth.  (should be quíte thíck).  Spread on cooled cookíes and sprínkle wíth chopped chocolate or sprínkles. Enjoy!

FOR THE CREAM CHEESE FROSTíNG

1. ín a medíum bowl beat the cream cheese and butter, add the powdered sugar and vanílla and beat untíl creamy. Spread over the cooled cookíes.

Source: https://anitalianinmykitchen.com/ricotta-cookies