Tired of making the same, old cookies? These cookie sandwiches are delightfully different. Both the cookies and the filling are made with whole milk ricotta cheese and fresh orange, for a light and fluffy texture and amazing fresh orange flavor. They are a great choice for baby or wedding showers, afternoon teas, or other gatherings where you want cookies that say, “special.” Only you need to know that it took just 45 minutes of hands-on time to make them!
Hailing direct from our Cookie cookbook, these cuties look fancy, but really aren’t complicated to make. The orange-ricotta cookies are dipped in colored orange sugar for a bit of sparkle and crunch. Filled with a creamy, dreamy orange-ricotta filling, then garnished with candied orange slices and mint leaves to make them extra-special. The soft, tender cookies and creamy filling are an intoxicating combination of flavors and textures that will have your guests coming back for seconds!
Orange Ricotta Cookies
- Prep Time 45 min
- Total 3 hr 45 min
- Servings 48
- Ingredients 18
Ingredients
Cookies
- 1 cup granulated sugar
- 1/3 cup butter, softened
- 1 egg
- 1/4 cup whole milk ricotta cheese (from 8-oz container)
- 1 teaspoon grated orange zest
- 4 1/2 teaspoons fresh orange juice
- 1 1/2 cups Gold Medal™ All Purpose Flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon orange gel food color
- 1 tablespoon water
Filling
- 3/4 cup powdered sugar
- 1/3 cup butter, softened
- 1/2 cup whole milk ricotta cheese (from 8-oz container)
- 2 teaspoons grated orange zest
Garnish
- Candied orange slices, cut into small triangles, if desired
- Small mint leaves, cut in half, if desired
Instructions
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Step1
In large bowl, beat 3/4 cup of the granulated sugar and 1/3 cup butter with electric mixer on medium speed until light and fluffy. Add egg and beat well. Beat in 1/4 cup ricotta cheese, 1 teaspoon orange zest, and the orange juice until well mixed. Add flour, baking powder, baking soda and salt; beat until well blended. Cover and refrigerate 1 hour.
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Step2Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
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Step3Onto cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart (dough will be sticky).
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Step4Bake for 9 to 11 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
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Step5In small resealable bag, add remaining 1/4 cup granulated sugar and the food color; seal bag and shake to color sugar. Transfer colored sugar to small bowl. Lightly brush tops of cookie with pastry brush dipped in water; dip tops in colored sugar; return sugar-side up to cooling rack for sugar to dry.
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Step6In medium bowl, mix powdered sugar and 1/3 cup butter until no lumps remain. Stir in 1/2 cup ricotta and 2 teaspoons orange zest until mixed well.
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Step7To assemble cookies, pipe or spread about 2 teaspoons filling on the flat side of one cookie; press flat side of another cookie to filling at one spot to look like an open clam. Press a piece of candied orange slice and mint leaf into filling for garnish and place on tray. Loosely cover and refrigerate about 30 minutes or until filling is firm.
Nutrition
Nutrition Facts
Serving Size: 1 Sandwich Cookie
- Calories
- 70
- Calories from Fat
- 30
- Total Fat
- 3g
- 5%
- Saturated Fat
- 2g
- 10%
- Trans Fat
- 0g
- Cholesterol
- 15mg
- 4%
- Sodium
- 50mg
- 2%
- Potassium
- 10mg
- 0%
- Total Carbohydrate
- 9g
- 3%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 6g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
