Orange Ricotta Cookies (with carrot added….shhhh!)

This is one of my favorite little cookies – so smooth and not overly sweet.  It’s another one that came from my aforementioned super-baker neighbor, Olive, and her treasure chest of recipes.  The original recipe was without the added produce, but I felt that it needed a little flavor, and I love to sneak healthy vegetable purées into unsuspecting desserts, so voilá, we now have something tasty to feel not quite so guilty about.

1 cup sugar

1/2 cup butter

8 ounces ricotta cheese

1 teaspoon vanilla

1 large egg

2 cups flour

1 tablespoon baking powder

1 teaspoon salt

1/2 cup puréed carrot (steamed and processed until smooth in a food processor)

zested orange peel from one small orange

In a large mixer, at low speed, beat the sugar and butter together, then beat on high until light and fluffy.  At medium speed, beat in the ricotta, vanilla, and eggs until well combined.  On low, add the flour, baking powder, and salt, and beat until a soft dough forms.  Add the carrot and orange peel, and beat on low until just combined.

Drop small spoonfuls of dough on a lined baking sheet and bake at 350°F for about 15 minutes.  Do not over-bake.  When they start to brown on the bottom, they are done.

The delicate flavor of the orange makes these a perfect choice when serving brunch.  The sweetness of the carrot is barely discernible in the overall taste, but it enhances the color of the dough to match the flecks of orange peel and adds a nice boost of Vitamin A!  No topping is needed, but if you like, you can add a glaze on top consisting of 1 tablespoon orange juice, 1 tablespoon melted butter, and enough powdered sugar whisked in to slightly thicken it.

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3 Comments

  1. Paul

     /  February 24, 2011

    I made these today, and they were delicious! A bit of the juice adds nicely to fresh made whipped cream for a topping alternative.

    Reply
  1. Puréed Vegetables: Upping The Nutrition Of Your Food « Two Dancing Buckeyes

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