Tangerine Ricotta Drop Cookies Recipes

RICOTTA DROPS (NICK MALGIERI)

Steps:

• Cover 2-3 cookie sheets with parchment or foil.
• Set oven racks in the upper and lower thirds of the oven; preheat oven to 325°.
• In a mixing bowl, combine flour, salt, and baking soda; stir to mix.
• In the bowl of a standing electric mixer fitted with paddle attachment, beat the butter and sugar together until combined; then beat in the vanilla, lemon zest, and orange zest.
• Beat in the ricotta and continue beating until the mixture is smooth.
• Beat in the egg, then the yolks, one at a time, beating smooth after each addition.
• Remove the bowl from the mixer and using a large rubber spatula, stir in the dry ingredients.
• Drop dough by teaspoonfuls, 2-3 inches apart on the prepared pans.
• Bake for 12-15 minutes, or until the cookies spread and become firm.
• They should remain very pale and only color a little on the bottom.
• Slide the papers off the pans onto racks.
• After the cookies have cooled, detach them from the paper and store them between layers of parchment or waxed paper in a tin or plastic container with tight-fitting lid.
• Just before serving, dust lightly with powdered sugar.

CHEWY TANGERINE COOKIES

Steps:

• In medium bowl, cream butter and sugar.
• in small saucepan, bring corn syrup to a boil.gradually add to the creamed mixture.beat in egg and tangerine peel.
• combine dry ingredients and add to the creamed mixture --
• cover and refrigerate 2 hours --
• roll on floured surface,.cut with cutter --
• place 1" apart on greased cookie sheet.
• bake at 375* for 8-10 minutes.or edges are firm.
• remove to rack to cool completely.