FFf Eclectic Red Barn: Orange Ricotta Yummies

Tuesday, April 16, 2013

Orange Ricotta Yummies

Sometimes you just have to adapt your recipe. I have made these cookies from Giada De Laurentiis several times and love them. The recipe calls for lemons but when I went to make it I only had oranges. So why not!

Eclectic Red Barn: Orange Ricotta Cookies

 They are a very moist cookie and they freeze well. That is if you have any left to freeze!

Eclectic Red Barn: Orange Ricotta Cookies with Thedore Haviland Tea Cup

They are great for tea time. You know that time in the afternoon when you want a little quiet time and something to go with it. (When does that occur? :) Well if you ever happen to have one of those moments this would be a luscious cookie to have!

This tea cup is so pretty. It is a Theodore Haviland Limoges from France - Cocomandel.

Eclectic Red Barn: Thedore Haviland Tea Cup

It has so many spring flowers on it and the basket with flowers on the inside is lovely.

Eclectic Red Barn: Thedore Haviland Tea Cup Inside Basket
I hope you have an opportunity to have a little quiet time and enjoy one of these tasty morsels. 

Orange Ricotta Cookies:                                                                              print this recipe

Ingredients for the Cookies:

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons orange juice
1 orange, zested

Ingredients for the Glaze:

1 1/2 cups powdered sugar
3 tablespoons orange juice
1 orange, zested


Preheat the oven to 375 degrees F.


In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, orange juice, and orange zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 2 minutes.


Combine the powdered sugar, orange juice, and orange zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie while still warm. If they are not warm, use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

* If you want to make the recipe with lemons, substitute lemons everywhere oranges are used.

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