I found this recipe in a recent issue of Parents Magazine and not only wanted to try it for myself, but figured this would be something a little different for the girls to take to school to share with their friends. Their friends can be quite a picky group, so I wasn't sure it was going to be accepted well, but that still doesn't stop me from letting the kids try something new! Hopefully it won't be an issue though, because my girls LOVED these! (As did I!). Allison proclaimed that the "frosting" was the best part, and Chloe was mad that I only let her eat one and she had to save the rest for her friends. Definitely making these again when we have some left over ricotta cheese!!
2 1/2 c flour
1 tsp baking powder
1/4 tsp salt
1 stick unsalted butter, softened
2 c sugar
2 eggs
15 oz. ricotta cheese
5 tbsp orange juice (divided)
1 tsp vanilla
1 1/2 c powdered sugar
1 tsp shredded orange peel (optional)
Preheat oven to 350 degrees. In a medium bowl stir together first three ingredients. Set aside. In a large mixing bowl beat butter and sugar on medium-high speed until combined. Mix in eggs. Add the ricotta cheese, 2 tbsp orange juice, and vanilla. Beat until well combined. Mix in dry ingredients until just combined.
Drop dough by rounded teaspoons 2 inches apart onto parchment paper lined cookie sheets. Bake about 12 minutes or until just barely starting to brown around edges. Remove and let cool slightly on wire rack.
Meanwhile, make the glaze by stirring together powdered sugar, orange peel and remaining orange juice. Spoon about 1/2 tsp. glaze onto each cookie and spread over the top. Let stand until glaze is set. Makes 60 cookies.
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