Bake 350°F Bake for 11 ~ 12 min. Cookie Qty: 3doz.
Ingredients:
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
***LET DOUGH REST IN BOWL 45 MIN.***
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.
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
DIRECTIONS FOR GLAZE
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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