Key Lime Ricotta Cookies Food

RICOTTA COOKIES

Steps:

• Add the flour, baking powder, and salt to a medium bowl and mix until combined. Set aside.
• Next, add the butter and sugar to a bowl and mix with an electric hand mixer (a stand mixer works best) until the mixture becomes light and fluffy.
• Add orange zest, room temperature ricotta cheese, and almond extract to the bowl and beat on low until combined.
• Crack the eggs into the bowl and beat on low until the eggs are completely mixed into the cookie dough.
• Finally, slowly add the flour to the bowl (1/3 cup at a time) until all the flour is added and combined.
• Cover the cookie dough with plastic wrap and place the cookie dough into the refrigerator for 3-4 hours.
• Preheat the oven to 350ºF and spray a baking sheet with non-stick cooking spray.
• When the cookie dough has set and hardened a bit, use a tablespoon cookie scoop to scoop out the dough, roll it into a ball, and place it on the baking sheet (give them space to expand). Repeat until all the cookie dough has been made into balls. Note: you'll need to use multiple cookie sheets or do this in batches.
• Bake at 350ºF for 12 minutes or until the bottoms begin to turn golden brown.
• Remove the cookies from the oven and immediately place the cookies on a cooling rack. Let the cookies cool for 15-20 minutes before glazing them.
• To make the glaze, add the butter to a separate mixing bowl and beat the butter with an electric mixer on low/medium speed until smooth. Slowly add the milk to the butter and mix until smooth.
• Finally, slowly add the powdered sugar to the butter and beat on low until smooth. The glaze should be a bit drippy.
• To add glaze to the cookies, carefully dip the top of each cookie into the glaze, set it down on a cooling rack, and top with sprinkles.
• Repeat until all the cookies are frosted.

SOURDOUGH KEY LIME RICOTTA COOKIES

Steps:

• Preheat your oven to 350°F (180°C). Line two sheet pans with parchment paper and set aside.
• In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl. Add the egg and mix to combine. With the machine running, add the leftover starter, ricotta, lime zest, and vanilla. Depending on the temperature of your ingredients, the mixture may become lumpy-this is okay.
• Meanwhile, whisk the flour, baking powder, and salt together in a large bowl. On low speed, gradually add the dry ingredients and mix until just incorporated. Scrape down the sides of the bowl once more, making sure that there is no flour hiding at the bottom. It will smell wonderful. Cover the bowl in plastic wrap and chill the dough for 30 minutes to 1 hour. Then portion the dough onto your sheet pans using a tablespoon or mini ice cream scoop.
• Place both sheet pans into the oven and bake for about 15 to 17 minutes. Rotate the pans and swap racks at the halfway mark for even coloring. When finished, the cookies will be pale yellow with golden bottoms and will feel soft to the touch. Transfer to a wire rack.
• For the glaze, sift the powdered sugar into a small bowl. Add the juice of 1 lime and whisk until a smooth glaze forms. If the texture is too thick, add more lime juice as needed until you achieve a pourable consistency.
• Once the cookies are completely cool, drizzle some of the glaze over the top. Finish with grated lime zest to decorate.
• These cookies will stay fresh for up to 3 to 5 days stored in an airtight container. Alternatively, freeze for up to 2 months by placing unglazed cookies between sheets of parchment paper to prevent sticking.

KEY LIME COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream butter, sugar, egg, and egg yolk until smooth. Stir in lime juice and lime zest. Combine the flour, baking powder, and salt; blend into the creamed mixture. Form dough into 1/2 inch balls, and arrange on the prepared cookie sheet.
• Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks. Sift confectioners' sugar over cookies while still warm.