Holiday Ricotta Cookies скачать в хорошем качестве

Holiday Ricotta Cookies

Pillowy soft and subtlety flavored with citrus, these delightful sprinkle-covered Holiday Ricotta Cookies are a welcome addition to any holiday gathering. The recipe is simple and makes many dozens of cookies depending on how large you decide to go. My only question is – why are we only baking these ricotta cookies for holidays? They are easy and tasty enough to be enjoyed all year long! My thanks to my good friend Amanda for sharing her family’s recipe for these cookies. Like all recipes from the Secret Kitchen, feel free to change up the flavor profile. You can go more traditional with almond extract or anise, or go with citrus like I did. Either way, these Holiday Ricotta Cookies are delicious, and I know you will enjoy them as much as my family does. Ingredients • ½ lb butter or 2 sticks at room temp • 2 cups white sugar • 3 eggs room temp • 1LB ricotta cheese • 4 ¼ cup flour • 1 tsp vanilla extract • Zest of 1 large orange (reserve juice) • 4 tsp baking powder • 1 tsp kosher salt • Colored sprinkles Instructions 1. Preheat oven to 350F and line 2 cookie large sheets with parchment paper. 2. Cream butter and ricotta. Add sugar and all other ingredients. 3. Mix thoroughly until well combined. Dough will be stiff and sticky. 4. Use a teaspoon to drop dough onto the cookie sheet leaving approx 2” between cookies. 5. Bake for 12-15 minutes or until the edges are slightly brown. The cookies will be soft. 6. Cool cookies on a wire rack. Once cool, glaze them. Glaze 1. 2 cups confectioner’s sugar 2. Reserved juice from the zested orange 3. Add 3 tsp of OJ to sugar and mix. Continue adding small amounts of the OJ to the sugar until you have the desired consistency. 4. Add colored sprinkles to a flat dish. 5. Spoon or brush glaze on each cookie and press glazed side down into sprinkles. 6. Allow glazed cookies to set up for approx 15 minutes. NOTES: I had best results when I refrigerated the cookie dough for an hour (or overnight) before baking. Store unbaked cookie dough in refrig for a few days if you don’t have time to bake it in one session. Secret Kitchens of New Jersey • Host: Andrea Tarr • Executive Producer: Gerry Romano • Camera, Lighting, & Sound: Jim Cook • Culinary Consultant: Chef Umberto Turelli • Key Grip & Gaffer: Enrico • Editing: Andrea Tarr Instagram: Andrea_Tarr Inquiries: secretkitchensnj@gmail.com Check out our other YouTube Channel: What’s Cookin’ Jersey Shore    / @whatscookinjerseyshore2372   What’s Cookin’ Jersey Shore features Andrea Tarr and Chef Umberto Turelli. Join them as they explore and review local gems of the Jersey Shore, interview chefs, and more.