Orange Ricotta Cookies

Ingredients:

• 2 cups ricotta
• 2 cups granulated sugar
• 220 g butter
• 1 large egg
• 4 cups of flour
• 1 tbsp baking powder
• 2 tsp vanilla extract
• Zest of 1 large orange
• 1 and 1/4 cups powdered sugar
• 1/4 cup milk

Preparation:

1. In the bowl of a stand mixer fitted with a paddle attachment, beat together the ricotta, sugar, butter, and egg. Add the flour, baking powder, vanilla, and orange zest and mix until smooth. Refrigerate for 1 hour to firm up the dough.
2. Preheat oven to 175°C and line 2 baking sheets with parchment paper or silicone baking mats.
3. Scoop tablespoon-sized balls of dough and place them on prepared baking sheets, spacing them 5 cm apart. Bake for 15 minutes, rotating the baking sheets halfway through baking. Cool the cookies on the baking sheets for 20 minutes.
4. In a small bowl, whisk together the powdered sugar and milk until smooth. Dip the tops of the cooled cookies and let them set.
   
   
   Cookies can be stored in an airtight container for 5 days or in the freezer for 3 weeks.