Pillowy ricotta cookies are scented with Fiori di Sicilia, a fragrant blend of citrus extracts.
Note: Fiori di Sicilia is a mixed citrus extract often used to flavor panettone. It's available online at King Arthur Flour.
About the author: Carrie Vasios Mullins is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios
- Yield:makes about 2 dozen cookies
- Active time: 15 minutes
- Total time:35 minutes
- 1 1/3 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, at room temperature
- 1 cup sugar sugar
- 1 egg
- 1 egg yolk
- 7 ounces full fat ricotta cheese
- 1 teaspoon fiori di sicilia (see note)
Adjust oven rack to 350°F. Line two baking sheets with parchment paper.
In a small bowl, whisk together flour, baking powder, and salt; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until light and fluffy, about 4 minutes. Beat in egg and egg yolk. Beat in ricotta and fiori di sicilia until combined. Add dry ingredients and beat until just combined.
Drop dough by rounded tablespoon onto prepared baking sheets and bake until lightly browned on the bottom, about 18 minutes. Let cool for 5 minutes then transfer to a wire rack to finish cooling.