Ricotta Orange Cookies With Dark Chocolate Hazelnuts Food

ORANGE RICOTTA COOKIES

Steps:

• Cream together the ricotta, granulated sugar, butter and egg and in the bowl of a stand mixer fitted with the paddle attachment. Add the flour, baking powder, vanilla and orange zest and mix on low until a smooth dough forms. Refrigerate until firm, 1 hour.
• Preheat the oven to 350 degrees F, and line 2 baking sheets with parchment paper or silicone baking mats.
• Scoop tablespoon-sized balls of dough and arrange them 2 inches apart on the prepared baking sheets. Bake, rotating halfway through, 15 minutes. Let cool on baking sheets, 20 minutes.
• In a small bowl, whisk together the confectioners' sugar and milk until a smooth glaze forms. Dip the tops of cooled cookies, and let sit until the glaze hardens.
• Cookies can be stored in an airtight container for 5 days, or frozen for 3 weeks.

CHOCOLATE AND ORANGE HAZELNUT COOKIES

Steps:

• Preheat the oven to 350 degrees F and line 2 rimmed baking sheets with parchment paper.
• Add the chocolate-hazelnut spread, flour, orange zest, orange juice, egg and salt to a large bowl. Using a hand-mixer, beat on medium-high until thoroughly combined. Fold in the hazelnuts by hand.
• Use a 1 tablespoon size ice cream scoop to scoop balls of the cookie dough straight onto the prepared baking sheets, keeping them 2-inches apart. Bake until the edges are set but the tops are still slightly soft, 13 to 15 minutes
• Let the cookies cool for 10 minutes on the baking sheets before transferring them to a wire rack to cool completely.

RICOTTA ORANGE COOKIES WITH DARK CHOCOLATE & HAZELNUTS

Steps:

• 1. Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper. Set aside.
• 2. In a medium bowl combine flour, baking powder and salt. Set aside.
• 3. In a large mixing bowl combine butter and sugar; beat approximately 4 minutes, until light. Add eggs, beating well. Add ricotta cheese, orange juice and zest. Beat to combine.
• 4. Add the flour mixture, stir to combine. Spoon approximately 1 TBSP of dough onto the parchment lined baking sheets.
• 5. Bake for 12 minutes, until just gently golden on edges. Transfer to a wire rack and cool completely.
• 6. Orange Glaze: In a medium bowl, stir together powdered sugar and orange juice, until smooth. Gently spread approximately a 1/2 tsp onto each cookie.
• 7. Dark Chocolate & Hazelnuts: Place dark chocolate chips into a double boiler, melt chocolate. Cool slightly. Spoon melted chocolate into a plastic sandwich bag. Using scissors, snip off a small tip of the plastic bag, and drizzle the melted chocolate, in swirls, over each cookie. Immediately sprinkle with chopped hazelnuts.
• 8. Allow the cookies to sit and frosting to harden. Layer in cookie tins with layers of waxed paper.