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Photo: Sara Haas
Active Time:1 hrTotal Time:3 hrsServings:15Jump to Nutrition Facts
Active Time:1 hrTotal Time:3 hrsServings:15
Active Time:1 hr
Active Time:
1 hr
Total Time:3 hrs
Total Time:
3 hrs
Servings:15
Servings:
15
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8tablespoonsunsalted butter (1 stick), softened1cupgranulated sugar1cupwhole-milk ricotta cheese3teaspoonsfinely grated orange zest, divided2teaspoonsvanilla extract½teaspoonground cinnamon¼teaspoonground nutmeg1large egg2cupsall-purpose flour1teaspoonbaking soda¼teaspoonsea salt1cupconfectioners' sugar2tablespoonsmilk¼cupfinely chopped unsalted pistachios
Cook Mode(Keep screen awake)
Ingredients
8tablespoonsunsalted butter (1 stick), softened
1cupgranulated sugar
1cupwhole-milk ricotta cheese
3teaspoonsfinely grated orange zest, divided
2teaspoonsvanilla extract
½teaspoonground cinnamon
¼teaspoonground nutmeg
1large egg
2cupsall-purpose flour
1teaspoonbaking soda
¼teaspoonsea salt
1cupconfectioners' sugar
2tablespoonsmilk
¼cupfinely chopped unsalted pistachios
DirectionsCream butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy. Add ricotta, 2 teaspoons orange zest, vanilla, cinnamon and nutmeg; mix until combined. Add egg, mixing and scraping down the sides of the bowl with a rubber spatula as needed. Add flour, baking soda and salt; mix until the dough comes together in a smooth ball. Wrap in plastic wrap and refrigerate for at least 2 hours.Preheat oven to 350°F. Line two baking sheets with parchment paper.Using a 1-tablespoon cookie scoop, scoop the dough into 30 balls, placing them 2 inches apart on the prepared baking sheets. Bake until pale golden on the bottom, 15 to 16 minutes. Let cool for 5 minutes on the pans before transfering to a wire rack to cool completely.Whisk confectioners' sugar, milk and the remaining 1 teaspoon orange zest in a small bowl. Spread the icing on the cooled cookies. Sprinkle with pistachios. Let the cookies set for 20 minutes before serving.To make aheadStore cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 6 months.EquipmentParchment paperOriginally appeared: EatingWell.com, December 2022
Directions
Cream butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy. Add ricotta, 2 teaspoons orange zest, vanilla, cinnamon and nutmeg; mix until combined. Add egg, mixing and scraping down the sides of the bowl with a rubber spatula as needed. Add flour, baking soda and salt; mix until the dough comes together in a smooth ball. Wrap in plastic wrap and refrigerate for at least 2 hours.Preheat oven to 350°F. Line two baking sheets with parchment paper.Using a 1-tablespoon cookie scoop, scoop the dough into 30 balls, placing them 2 inches apart on the prepared baking sheets. Bake until pale golden on the bottom, 15 to 16 minutes. Let cool for 5 minutes on the pans before transfering to a wire rack to cool completely.Whisk confectioners' sugar, milk and the remaining 1 teaspoon orange zest in a small bowl. Spread the icing on the cooled cookies. Sprinkle with pistachios. Let the cookies set for 20 minutes before serving.To make aheadStore cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 6 months.EquipmentParchment paper
Cream butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy. Add ricotta, 2 teaspoons orange zest, vanilla, cinnamon and nutmeg; mix until combined. Add egg, mixing and scraping down the sides of the bowl with a rubber spatula as needed. Add flour, baking soda and salt; mix until the dough comes together in a smooth ball. Wrap in plastic wrap and refrigerate for at least 2 hours.
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Using a 1-tablespoon cookie scoop, scoop the dough into 30 balls, placing them 2 inches apart on the prepared baking sheets. Bake until pale golden on the bottom, 15 to 16 minutes. Let cool for 5 minutes on the pans before transfering to a wire rack to cool completely.
Whisk confectioners' sugar, milk and the remaining 1 teaspoon orange zest in a small bowl. Spread the icing on the cooled cookies. Sprinkle with pistachios. Let the cookies set for 20 minutes before serving.
To make ahead
Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 6 months.
Equipment
Parchment paper
Originally appeared: EatingWell.com, December 2022
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Nutrition Facts(per serving)247Calories10gFat36gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
