Ricotta Cookies
This simple cookie is made with fresh whole milk ricotta—buy the best you can find—and glazed with an anisette icing. You can use the cookies as a base to play with other flavors in the glaze if you'd prefer, such as Cointreau, kirsch, or rum. On the non-alcoholic side, use orange blossom water, or orange or grapefruit juice and zest.
This recipe appears in Payard Cookies (on sale November 3, 2015) by renowned French pastry chef François Payard with Anne E. McBride. Taking from many European cookie baking traditions, Chef Payard shows the different types, shapes, textures, and flavors used to make cookies a wealth of expression and taste. Touch here to purchase Payard Cookies.
Ingredients
Units:
- Egg - 3⅝ oz
- Vanilla Extract - 3/8 oz
- All Purpose Flour - 1 lb
- Baking Powder - 1/8 oz
- Salt - 1/8 oz
- Unsalted Butter - 8 oz
- Ricotta Cheese - 8 oz
- Granulated Sugar - 7 oz
- Powdered Sugar - 4¼ oz
- Anisette - 1⅝ oz
Servings
50 cookiesDirections
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