Cookies

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 8 oz ricotta
• juice and zest of 1 medium orange
• 2 cups flour
• 1/2 tsp baking soda
• pinch salt

Glaze

• 2 cups powdered sugar
• juice and zest of 1 medium orange

Preheat oven to 350. Butter pans or line with parchment.

Cream butter and sugar until light. Add eggs one at a time and mix well after each addition.

Add ricotta, zest, and orange juice, then add flour, baking soda, and salt. Mix well.

Use a #70 scopp – or 1 tablespoon – and portion cookies onto prepared sheetpans.

Bake about 10 minutes. Cool, then glaze.

For glaze, place juice and zest in small bowl. Stir in enough powdered sugar to make a soft glaze.