These Grapefruit Ricotta Cookies have just a subtle undertone of grapefruit flavor. For those who are a bit afraid of grapefruit’s intensity, tang, and bitterness, these cookies are for you. They have all the flavor, but none of that bite!
For the cookie batter:
For the icing:
Preheat oven to 325 degrees F. Sift together flour, baking powder and salt into a bowl and set aside. Line 2 sheet pans with parchment paper and set aside
Cream the sugar and butter in a mixer fitted with the paddle attachment on high speed until light and fluffy, about 2 minutes. Reduce the speed to medium and crack in the eggs one at a time, beating well in between additions. Add in the ricotta, vanilla and grapefruit zest, and beat to combine. Add the flour mix and beat on low until just combined, but do not overmix
Drop the dough in heaping tablespoons onto the sheet pans. Place in oven and bake, rotating pans halfway through the baking time, until the cookies are puffed, golden and cooked all the way through, about 20 to 22 minutes. Remove and cool on wire racks
When the cookies are completely cool, make the glaze. In a bowl, whisk together the confectioners’ sugar and grapefruit juice to make a smooth glaze. Adjust the consistency with a little water or more confectioner’s sugar to make a glaze thick enough to stick to the cookies when dipped. Dip the tops of the cookies in the glaze, sprinkle with additional grapefruit zest, if desired, and place on cooling racks to allow icing to set
Keywords: grapefruit, ricotta, cookies, Lidia Bastianich, fresh ricotta, Italian