Gluten Free Ricotta Cookies with Glaze

• Vegetarian
• Gluten free

• Produce

  • 2 tbsp Pomegranate, juice

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking powder, gluten free
  • 4 cups Confectioners' sugar
  • 4 cups Gluten free flour order here
  • 1/4 tsp Nutmeg, freshly ground
  • 1 3/4 cups Sugar
  • 1 tbsp Vanilla order here, gluten free

• Drinks

  • 1 tbsp Orange juice

• Dairy

  • 1 cup Butter, unsalted
  • 15 oz Ricotta cheese

Found on spinachtiger.com

Description

Ingredients

• 4 cups gluten free flour Order Here
• 1 teaspoon gluten free baking powder
• 1 tablespoon gluten free vanilla Order Here
• 1¾ cups sugar
• 1 cup unsalted butter, softened at room temperature
• 15 ounces ricotta cheese
• 2 eggs
• ¼ teaspoon freshly ground nutmeg
• 4 -5 cups confectioners sugar
• 2-4 tablespoons pomegranate juice
• 1 tablespoon orange juice

Directions

• Mix flour, baking powder, together. Set aside.
• Mix together butter and sugar just until mixed. Do not whip to fluffy.
• Add eggs and mix just until mixed.
• Add vanilla.
• Add in ricotta cheese.
• Add in flour and mix on medium just until mixed. Do not over mix.
• Refrigerate for one hour or freeze for fifteen minutes.
• Preheat oven to 350 degrees.
• Scoop into tablespoon sized balls.This batter is messy and balls wont be perfect. Chill balls for about 15 minutes. Then re-roll. When using gluten free flour, the cookie batter will not go together smoothly, but re-rolling helps to have a smoother ball and the cookies will be less apt to crack.
• Bake for ten minutes at 350 degrees F.
• Cool completely before making glaze.
• Mix ingredients together and using a fork or mixer, mix until you have an opaque glaze.
• Spoon the glaze over each cookie. Immediately use sprinkles. The glaze will dry and you will be able to store the cookies in layers.