Ricotta Poppy Seed w/ Orange Glaze

Bake 350°F                     Bake for 11 ~ 12 min.                                       Cookie Qty: 3doz.


2 1/4 cups all-purpose flour
1/2 tsp. baking soda
1 tsp. baking powder                                                        place in bowl, whisk to blend
1 tsp. salt                                                                                                              & set aside.
Smidgen of fresh grated nutmeg

1 cup Veg. shortening
1 ¾ brown sugar, & ¼ C. white sugar
3 eggs {beaten} (room temp)
1/2 cup whole milk ricotta cheese (room temp drained)
3 tlbs. Fresh lemon juice
1/2 lemon & 1/2 orange zest
1~2 tlbs. Poppy Seed

Directions:                                                                               Preheat the oven to 350° F


In a medium bowl combine the flour, b- powder, b-soda, salt & nutmeg whisk and set aside.

In your mixer combine the vegetable shortening and the sugar till light & fluffy about 3 minutes, (scraping down the bowl frequently)

Add the beaten egg mixture, little at a time, beating until incorporated.

Add the ricotta cheese, lemon & orange zest. Beat to combine. Stir in the dry ingredients. (scraping down the bowl frequently)

Line 2 baking sheets with parchment paper.

Use a medium size ice cream scoop to get the dough (about 2 inches apart for each cookie) onto the baking sheets.

Bake for 11 ~ 12 minutes, until slightly golden at the edges.

Ricotta Poppy Seed.jpg

Orange Glaze:

1 ½ cups 10 X sugar (sifted)
2 ½ Tlbs. Butter (melted)
3 Tlbs. Heavy cream
4~5 Tlbs. Orange Juice
1 orange zested
Poppy Seed for Garnish


Melt butter in double boiler, add in the oj zest.  Add in the cream. Start adding in some of 10 X sugar, along with the orange juice, than more sugar & juice until the constancy U want.  Dip or drizzle & let dry.

Garnish with Poppy Seeds!


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