Chocolate Orange Ricotta Cookies

• Vegetarian

• Produce

  • 3 tsp Zest, orange

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 2 3/4 cups All-purpose flour
  • 1/4 tsp Almond extract
  • 3/4 tsp Baking powder
  • 1 1/2 cups Granulated sugar
  • 1 2/3 cups Powdered sugar
  • 1/4 tsp Salt
  • 3 oz Semi-sweet chocolate chips
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Dairy

  • 1 cup Whole milk ricotta cheese

Found on tasteandtellblog.com

Description

Directions

• Place the oven racks in the upper and lower thirds of the oven. Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper or silpat liners.
• In a medium bowl, combine the flour, baking powder and salt.
• In the bowl of a stand mixer, beat the sugar and the eggs on high speed until very thick, about 5 minutes. Add the ricotta, vegetable oil, 2 teaspoons of the orange zest, and the vanilla and almond extracts. Beat until combined. Add the flour and beat just until combined.
• Drop by tablespoonfuls (or I used a small cookie scoop) onto the prepared baking sheets, about 1 1/2 inches apart. Bake, switching the baking sheets halfway through the cooking time, until the cookies spring back when gently touched, about 12 minutes. Cool completely on the baking sheets.
• To make the glaze, whisk the powdered sugar, the remaining teaspoon of orange zest, and 2 tablespoons of hot water until smooth. (You may need to add an additional tablespoon of water to make it the right consistency.) Spoon a small amount of the glaze over the top of each cookie, spreading it with the back of a spoon to cover the top of the cookies.
• Heat the chocolate chips just until melted, and stir until smooth. Drizzle over the tops of the cookies. Let set for 30 minutes before serving.