Cookies, Recipes

Orange and Key Lime Ricotta Cookies

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On Saturday my cousin was having a pool party at her place, and since I’m not one to pass up any opportunity to bake, I wanted to make something that will package well and won’t melt out in the 90F heat.

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This recipe is based off of Giada de Laurentis’ Lemon Ricotta Cookies, but I wanted to add a little twist to it and switch up a couple ingredients. I also think the little flecks of orange and green zest in the glaze make such a pretty presentation!

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All packaged up and ready to go! These cookies came out amazingly tender and soft, and very cakey (in a good way!). They also managed to last the 2 hour car ride in 90degree heat, although I attribute that to the pastry gods, who have been quite kind lately!

Orange and Key Lime Ricotta Cookies

based on this recipe

Makes about 50 cookies

2 1/2 cups all purpose flour

1 tsp baking powder

1 tsp salt

1 stick unsalted butter, soft

2 cups sugar

2 eggs

1 (15 oz) container whole milk ricotta cheese

2 Tablespoons orange juice

1 tablespoon key lime juice

1 tsp orange zest

1/2 tsp lime zest

For glaze:

2 cups powdered sugar

2 Tablespoons orange juice

1 Tablespoon key lime juice

1 Tablespoon orange zest

1/2 tsp key lime zest

For cookies: preheat oven to 370F. In a large bowl, whisk together flour, baking powder, and salt. In the bowl of a stand mixer fitted with a paddle, cream together softened butter and sugar until light and airy in appearance. Add eggs one at a time. Add ricotta, juices, and zest, and mix until combined. Scrape sides of bowl with a rubber spatula. Add dry ingredients, and mix on low speed just until combined.

On a sheet pan covered with wax or parchment paper, scoop out cookies (about 2 Tbs per cookie), placing each about an inch apart from one another. Bake for 15 minutes, or until tops have firmed up a bit and edges are lightly golden. Let cool completely before glazing.

For glaze: whisk together powdered sugar, juices, and zest until smooth. Spoon about 1/2 tsp onto each cookie, and gently spread around the top. Let glaze set for about an hour before packaging.

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