Erin Cooks Contest

Erin Cooks - one of the foodblogs I follow is having a Cookbook Giveaway. You can find out about it here:

http://erincooks.com/an-erin-cooks-contest-the-gastrokid-cookbook/

Orange Ricotta Cookies

I had three pounds of ricotta that was going to go south (not to Florida) and I had to use it up - and wanted to bake - so I ended up with 72 orange ricotta cookies. I hear they freeze well and I have many takers for them.

This was originally a Giada recipe and I found it on bigoven.com - my substitutions are noted - and I tripled this recipe.

Ingredients

2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter softened
2 cups sugar
2 eggs
2 cups whole milk ricotta cheese
3 tablespoons lemon juice
1 TBS orange zest (doubled)
1 tsp almond extract
1/2 cup unsweetened coconut (only used in half of the batter and I used sweetened)

Instructions:

Glaze:
1/2 cup powdered sugar
1 tsp lemon juice (used orange juice)
1-2 tsp milk (didn't use)
a bit of almond flavor (didn't use)
Added: lots of orange zest

To make the icing, place all ingredients in a plastic bag and mix until it comes together.
If it is too dry: add more milk a bit at a time.
If it is too runny: add a bit of powdered sugar to bring it to the right consistency.
You don't want it to be too runny. You want the icing to stay on the cookie.
ALTERNATELY, You can also melt some chocolate and drizzle over the cookies for a more dramatic look).

(I just made it in a bowl and drizzled with a spoon).

Directions for cookies:

Preheat the oven to 375.

In a medium bowl combine the flour, baking powder, and salt. Set aside. (I never do that. I mix the wet ingredients together then add the dry.)

In the large bowl combine the softened butter and the sugar. Beat the butter and sugar until light and fluffy. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and orange zest. Beat to combine.

Stir in the dry ingredients. Lastly, add the coconut and stir just till combined (only used the coconut in half the batter and I did put some on top to be toasted on a few). Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. I used a small ice cream scoop. Bake for 12-15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes (I never wait that long - I don't have the space).