Ingredients
2 cups flour
2 tsp baking powder
Sprinkle of salt
Sprinkle of cinnamon
1 cup granulated sugar
½ cup sweet cream butter, softened
1 tsp or so of orange zest
1 cup whole milk ricotta
1 egg
¾ cup mini chocolate chips work too
½ tbsp LorAnns orange bakery emulsion
1 tbsp orange juice, freshly squeezed
2 cups flour
2 tsp baking powder
Sprinkle of salt
Sprinkle of cinnamon
1 cup granulated sugar
½ cup sweet cream butter, softened
1 tsp or so of orange zest
1 cup whole milk ricotta
1 egg
¾ cup mini chocolate chips work too
½ tbsp LorAnns orange bakery emulsion
1 tbsp orange juice, freshly squeezed
Orange Glaze
1 cup powdered sugar
2 tbsp milk
1 tsp orange zest
1 cup powdered sugar
2 tbsp milk
1 tsp orange zest
Chocolate Drizzle
½ cup dark chocolate chips
1 tbsp Crisco
½ cup dark chocolate chips
1 tbsp Crisco
Instructions
i. Whisk together flour, baking powder, salt, cinnamon, set aside
ii. In a mixing bowl, mix together the sugar, butter, orange bakery emulsion, orange juice, and orange zest, until mixture fluffy. Mix in the ricotta, and egg on low
iii. Slowly add in the flour
iv. Fold in the mini chocolate chips
v. Chill the dough in the fridge for an hour. It is a very wet dough because of the ricotta so you can even chill for longer
vi. Preheat oven to 350 degrees before baking
vii. Bake for 12-14 minutes or until the bottom edges of the cookie look kind of golden-brown. These cookies will be very pale and look like a tiny bread roll
viii. Let cookies set on the pan once removed from the oven, then place them in the fridge for an hour before glazing them
ii. In a mixing bowl, mix together the sugar, butter, orange bakery emulsion, orange juice, and orange zest, until mixture fluffy. Mix in the ricotta, and egg on low
iii. Slowly add in the flour
iv. Fold in the mini chocolate chips
v. Chill the dough in the fridge for an hour. It is a very wet dough because of the ricotta so you can even chill for longer
vi. Preheat oven to 350 degrees before baking
vii. Bake for 12-14 minutes or until the bottom edges of the cookie look kind of golden-brown. These cookies will be very pale and look like a tiny bread roll
viii. Let cookies set on the pan once removed from the oven, then place them in the fridge for an hour before glazing them
Orange Glaze
i. whisk together the powdered sugar, milk and zest in a small bowl. I also add a drop of the bakery emulsion for extra flavor. Once the Mixture is very thin, use a fork to drip the glaze on top of the chilled cookies
i. whisk together the powdered sugar, milk and zest in a small bowl. I also add a drop of the bakery emulsion for extra flavor. Once the Mixture is very thin, use a fork to drip the glaze on top of the chilled cookies
Chocolate Drizzle
i. Microwave chocolate chips and Crisco for about 60 seconds (stirring the mixture at each 20 second interval until chocolate is smooth and there are no pieces) then you can use a fork and drip the chocolate on top of the cookies the same way you did with the orange glaze
ii. Pop in the fridge for 10 minutes to let the chocolate and glaze set
i. Microwave chocolate chips and Crisco for about 60 seconds (stirring the mixture at each 20 second interval until chocolate is smooth and there are no pieces) then you can use a fork and drip the chocolate on top of the cookies the same way you did with the orange glaze
ii. Pop in the fridge for 10 minutes to let the chocolate and glaze set
