Soft Ricotta Cookies Recipe Dipped in Chocolate

This untraditional Ricotta Cookies Recipe is a unique addition to the holiday cookie box.

By Karen Keb
Capper’s Farmer Holiday Special, Winter 2012
Ricotta Cookies
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Ricotta cookies are soft and billowy, and reminiscent of a day in the Italian countryside.
Photo By Karen Keb
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These cookies are soft and billowy, and reminiscent of a day in the Italian countryside.

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The key to this recipe is using fresh, flavorful oranges — California Navels or Valencias are best. One orange will render enough juice and zest for this recipe. Also, do not try to “cut calories” by using low-fat or partially skim ricotta. Use the real deal. When creaming the butter and sugar, beat with an electric mixer on medium-high speed for at least 3 minutes, preferably 5 minutes, or until the mixture is no longer gritty (set a timer — 3 minutes is longer than you think). Creaming incorporates air into the batter and gives the cookie a nice rise.

MAIN ARTICLE:
Make These Christmas Cookies Recipes for Holiday Gifts 

Soft Ricotta Cookies Recipe Dipped in Chocolate

Cookies:
2 1/4 cups all-purpose flour
1/4 cup cornmeal (medium grind)
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 1/2 cups whole-milk ricotta cheese
3 tablespoons freshly squeezed orange juice
1 orange, zested

Dip:
6 ounces bittersweet chocolate (60% cacao)

To make cookies: Heat oven to 375°F. Line two baking sheets with parchment paper and set aside.

In medium bowl mix together flour, cornmeal, baking powder and salt. Set aside.

In large bowl, beat butter and sugar, using electric mixer on medium-high speed until light and fluffy, at least 3 minutes. Add eggs, one at a time, beating after each addition until thoroughly incorporated.

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