You know how you are searching for one thing and end up on a tangent, totally forgetting about your original search, but you did find something awesome. That is how these cookies came about.
In another moment of distraction, or was is work avoidance, we stumbled upon Giada’s Lemon Ricotta cookies. The recipe looked tasty and the raves were stunning, so we just had to make them.
Wandering about in the garden to pick some lemons for the recipe, I passed by one of our blood orange trees. The two trees we have have “gone gorilla” with the fruit this year and we just can’t make enough Blood Orange Margaritas or Sidecars to keep up. Out of all our citrus, the blood orange was one of the first to have its fruit ready this year, and by now many of those early ripeners are begging to be picked. Actually they’ve gone past begging, now some are starting to droop without enthusiasm, given up hope that they will be picked next.
So I bypassed the lemons and picked a basketfull of the blood oranges. Some were squeezed and added with a touch of simple syrup and soda water for a refreshing beverage. Have to make sure we get enough citrus to ward off scurvy. And others were zested then squeezed and made into these cookies.
Um… uber delicious. The ricotta cookies are a fluffy, cake like cookie. A bit unassuming when bitten into before the glaze, but after the glaze, tasty! Like eating glazed cupcake tops.
Hope you love it.
Yield: @ 36 Cookies
Total Time: 2 hours 30 minutes
Recipe adapted from Giada's Lemon Ricotta Cookies with Lemon Glaze. These are a fluffly, cake like cookie. On their own, the cookies will taste a bit unassuming, however when the glaze is added, they become highly addicting.