Citrus Ricotta Cookies

You have to start these cookies a day before you want to make them, but they’re worth the wait!  They’re also worth all the zesting you have to do with the citrus fruits (you can make a juice smoothie with the actual fruit juice). 

this is the alt text
this is the alt text

Ingredients (makes 2 dozen):

2 1/2 cups all purpose flour
1 tbsp. baking powder
1 tbsp. kosher salt
2 sticks (16 ounces) unsalted butter, softened
2 cups sugar
2 eggs
1 pound whole milk ricotta
grated zest of 2 lemons
grated zest of 2 limes
grated zest of 1 orange


At least one day before baking these cookies, sift the flour, baking powder, and salt in a bowl.  In the bowl of a mixture with paddle attachment, cream the butter and sugar for five minutes, until well blended.  Add the eggs, one at a time and mix until smooth.  With the mixer on low, add the ricotta in small amounts, and then the lemon, lime, and orange zests.  Stir in the flour mixture until just blended.    Line a baking sheet with parchment paper, and scoop the dough with a cookie scoop and place cookies on parchment lined baking sheet.  Put pan into the freezer, and freeze until solid, about 8 hours.  When ready to bake, line two more baking sheets with parchment paper and preheat oven to 325 degrees.  Place frozen dough balls on baking sheets, two inches apart.  Let set out for thirty minutes before placing in oven.  Bake for 25 minutes, or until slightly golden.  Remove from oven and allow to cool for ten minutes, then place cookies on a rack to cool completely.  Frost each cookie with citrus glaze and serve.


Citrus Glaze:

1 stick (8 ounces) butter, softened
3 cups powdered sugar
1/4 cup fresh lime juice
grated zest of one lemon
grated zest of one lime
grated zest of one orange

In a bowl, beat the butter with the powdered sugar until smooth.  Add lime juice and all three zests and blend until combined.

Explore Collection: My Five Favorite Cookies