Mary’s Merry Monster Cookies
Baker: Cindy & Livie Lisowski, Covington
Category: Home/Family Cook
Why this cookie recipe? Our grandmother/granddaughter duo make these together! Gram keeps a special cache in the deep freezer for unexpected visits:)
INGREDIENTS:
½ cup (1 stick) margarine or butter
1 cup brown sugar
1 cup sugar
3 eggs
1½ cup peanut butter
2 Tbsp. vanilla
2 tsp. baking soda
5 cups oatmeal
1 bag (12 oz.) Hershey’s Special Dark chocolate chips
1 cup mini (baking) M&M’s
DIRECTIONS:
Cream together butter, sugars, peanut butter, eggs, and vanilla. Stir in baking soda. Gradually add oatmeal. When all is mixed together, add chocolate chips and M&M’s. Use medium cookie scoop and flatten down a bit with the back of a spoon. Bake on parchment-lined cookie sheets at 350°F for 10 minutes, swapping pans to opposite shelf after 5 minutes.
Pecan Praline
Baker: Coleen Butler, Wellsboro
Category: Home/Family Cook
Why this cookie recipe? This is a family favorite that everyone always requests.
Ingredients:
1 c butter
1 cup brown sugar
1 cup pecans chopped
1 1/2 -2 sleeves of club crackers or graham crackers broken in fourths
Baking Instructions:
Melt butter and brown sugar in saucepan on medium and stir until combined. Add pecans and stir. Spread crackers on a greased 15×10 baking sheet with lip. Spead mixture evenly over the crackers. Bake in a 350°F oven 10 minutes until bubbly. Remove and cool a few minutes in pan. Then transfer individually onto wax paper-lined cooling rack to cool 10-15 minutes. Enjoy.
Glazed Gingerbread Cookies
Baker: Karen Richard, Genesee
Category: Home/Family Cook
Why this cookie recipe? These cookies remind me of my Dad. He loves ginger cookies, these are a festive twist for Christmas.
INGREDIENTS:
Cookies:
3¾ cups flour
1 Tbsp. cocoa powder
4 tsp. ground ginger
1½ tsp. ground cloves
2 tsp. ground cinnamon
½ tsp. baking soda
1 tsp. salt
1¼ tsp. ground black pepper
1 cup unsalted butter, room temperature
¾ cup + 2 Tbsp. white sugar
1 egg
½ cup grandmas molasses
2 Tbsp. light corn syrup
Glaze:
1 cup confectioner’s sugar
2 Tbsp. warm water
DIRECTIONS:
Sift flour, cocoa, ginger, cloves, cinnamon, baking soda, salt and pepper in a medium bowl. In stand mixer, beat butter until creamy and fluffy. Slowly add sugar and mix until smooth. Add egg and mix until fully incorporated. And molasses and corn syrup. Add flour mixture on low until a dough forms and pulls away from the bowl. Remove dough and wrap in plastic wrap, refrigerate overnight.
Roll dough to ¼ inch thick, cut into circles with a cookie cutter. You can imprint them with a decorative cookie stamp or leave plain. Bake for 9 minutes at 350°F until edges ate slightly browned and center is still soft. Cool for 5 minutes on wire rack. Mix confectioners sugar and water and brush on glaze to warm cookies. Let cool completely.
Toffee Scones
Baker: Katie Bly, Wellsboro
Category: Home/Family Cook
Why this cookie recipe? This was the first cookie that I tweaked the recipe on my own combing what I liked from several recipes I had. My husband says they are perfect for milk dunking.
INGREDIENTS:
3 cups flour
⅓ cup sugar
2½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¾ cup cold butter
1 cup sour milk (1 Tbsp. vinegar + milk to equal 1 cup)
8 oz. toffee bits
DIRECTIONS:
Mix together all dry ingredients. Cut in cold butter. (This can be done in a mixer, with hands, or with a dough blender.) Add toffee. Gradually add sour milk until just combined. Turn out onto floured surface and knead until soft dough forms. Be careful to not over knead, this will cause them to become tough and dense.
Roll out to ½-inch thickness and using a round cutter (a drinking glass works well) and place on ungreased pan. Bake at 450°F for six minutes on metal baking sheet. Remove scones from pan quickly after they come out of oven or the toffee will stick to the pan. Bake, cool, enjoy.
Christmas Raisin Cookies
Baker: Kathy Tutak, Wellsboro
Category: Home/Family Cook
Why this cookie recipe? These were made every Christmas by my Mom. She always made sure she sent off a box of them to her oldest brother, Joe. After her death in 1986, I starting making them every year and continue to do so.
INGREDIENTS:
For cookies:
½ cup butter
1 cup sugar
2 eggs
1 tsp. vanilla
2½ cups flour
½ tsp. salt
¼ tsp. baking soda
For filling:
2 cups raisins
¾ cup sugar
¾ cup water
DIRECTIONS:
Mix thoroughly the butter, sugar, eggs, vanilla. In separate bowl combine the dry ingredients, then blend into the wet mixture. Cover, chill at least one hour (can leave overnight).
Divide the dough into thirds. Work with one-third at a time, covering the remaining with a towel. Roll out dough about 1/16-inch thick (don’t want it too thin or too thick) on lightly floured board. Cut into circles using 2½-inch diameter cookie cutter or juice glass (you can decide what diameter you want). Spoon about a teaspoon of filling on to each circle. It will depend on how much fits. Place second circle on top. Pinch around sides to seal, poke top with a fork 2 or 3 times. I usually cut all the bottoms, place on sheet, then fill and finish off with the tops. Place about an inch apart on an ungreased cookie sheet. I use parchment paper. Bake in 400°F oven for 8 to 10 min until lightly browned. I usually start with 8 minutes.
For the filling, combine all filling ingredients in saucepan. Cook, stirring frequently, until mixture thickens, liquid reduces. (It is important to keep an eye on it so as not to burn.) Cool thoroughly, it will thicken as it cools also. You can make ahead of time and refrigerate after cooling. Let it come to room temperature making it easier to scoop.
Gluten-Free Lemon Bar Cookie
Baker: Louise Ficca, Wellsboro
Category: Home/Family Cook
Why this cookie recipe? I love community events.
Ingredients:
1 cup gluten-free flour
½ cup soft butter
¼ cup 10x sugar
2 large eggs
1 cup sugar
½ tsp. baking powder
¼ tsp. salt
Baking Instructions:
Mix first three ingredients. Press into ungreased 8-inch by 8-inch pan. Make sides ½ inch high. Bake 20 minutes at 350°F. Beat rest of ingredients for three minutes making light and fluffy. Pour over hot crust. Return pan to oven and bake 25 minutes until finger tip makes dent. Cool completely. Cut into 1-inch by 2-inch bars. Sprinkle with dusting sugar. Makes 24 bars. Enjoy.
Snickerdoodle Cookies
Baker: Cheyenne Patterson, Wellsboro
Category: Home/Family Cook
Why this cookie recipe? These are the cookies I make gor my best friend. This is her favorite type and the only ones that don’t make her sick and meet her new dietary restrictions. So when I see snickerdoodles I think of her.
Ingredients:
For Dough:
2¾ cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
½ tsp. salt
1 cup unsalted butter, just softened
1½ cups sugar
2 eggs
1 tsp. vanilla extract
Cinnamon Sugar Coating:
⅓ cup sugar
2 Tbsp. cinnamon
Baking Instructions:
Preheat oven to 350°F. In a large bowl, mix flour, cream of tartar, baking soda, and salt. Set aside.
In a stand mixer, cream together butter (barely softened) and sugar. Add eggs and vanilla and blend well. Add dry ingredients to wet ingredients and mix well.
In a small bowl, combine sugar and cinnamon.
Use a small cookie scoop to scoop out dough and roll it into a ball. Roll each ball in the cinnamon sugar mixture twice. Place 2 inches apart on an ungreased cookie sheet. Bake for 8-10 minutes. Let sit on the cookie sheet for a few additional minutes before removing to a wire rack to cool.
Linzer Wreaths
Baker: Jessica Summers, Morris
Category: Home/Family Cook
Why this cookie recipe? My family loves this cookie so I make it every year at Christmas time. When our sons were little I always made a large breakfast for Christmas morning (sausage, baked French toast, fresh fruit and orange juice). If our sons ate a good amount for breakfast they were allowed to eat all the cookies they wanted for the remainder of Christmas Day. More than once, one or both of them ate themselves sick on cookies!
Ingredients:
1 cup almond meal (or a 4½ oz. can of blanched whole almonds, finely ground)
2¼ cups all-purpose flour
⅔ cup granulated sugar
½ tsp. baking soda
1 cup butter, softened
1 tsp. vanilla extract
¼ cup confectioners’ sugar
⅔ cup seedless raspberry preserves
Baking Instructions:
In large bowl, stir together almond meal, flour, granulated sugar and baking soda. Cut in butter and vanilla until mixture resembles coarse crumbs. Knead by hand until dough forms a ball. Divide ball in half, wrap each half with plastic and refrigerate one hour.
Preheat oven to 350°F. On lightly floured surface, with floured rolling pin, roll one piece of dough ⅛-inch thick. Cut dough into rounds with a 3-inch cookie cutter (floured). With a 1½-inch Christmas tree cookie cutter (floured) cut out the center of half of the cookies.
Carefully place cookies one-inch apart on ungreased cookie sheets. Bake 10-12 minutes until lightly browned. Remove to wire racks to cool.
Dust cookies that have cut out centers with confectioners’ sugar. Heat raspberry preserves until melted and brush onto whole cookies. Top with cut out cookies.
Makes about 20 sandwich cookies.
Mimi’s Chocolate Chip Cookies
Baker: Nancy Rouse-Pautz, Knoxville
Category: Home/Family Cook
Why this cookie recipe? My boys are all grown and moved away but whenever I mail these to them, it reminds them of home. It brings me back to them begging to lick the beaters.
Ingredients:
2¼ cup AP flour
1 tsp. baking soda
1 cup soft butter
¼ cup sugar
¾ cup brown sugar
1 tsp. vanilla
2 eggs room temp.
1box (5.1 oz.) instant vanilla pudding powder
1 bag (11.5 oz.) semi-sweet chocolate chips (substitute/mix and match peanut butter or white chocolate chips)
Optional: 1 cup chopped pecans
Baking Instructions:
Preheat oven to 375 degrees and line cookie sheets with parchment paper.
In a separate bowl combine flour with baking soda and whisk together. In your mixing bowl (I use my Kitchen Aide mixer), combine butter, sugars, vanilla and dry pudding powder. Add eggs to butter mixture, add the flour to the mixture and then add the chocolate chips. Cover the dough in the bowl and refrigerate for 15 minutes. Using a 2-tablespoon cookie scoop, place the cookie batter on the parchment sheets. Bake for 8 to 10 minutes until lightly browned at the edges and soft to the touch when pressed. Leave on cookie sheets for a couple of minutes before transferring to cooling racks.
Cranberry/Pecan Oatmeal Cookies
Baker: Nancy Rouse-Pautz, Knoxville
Category: Home/Family Cook
Why this cookie recipe? It reminds me of Christmas many years ago.
Ingredients:
2 sticks softened butter
1 cup light brown sugar packed
½ cup white sugar
2 eggs room temperature, 1 tsp vanilla
1½ cups AP flour
1 box (3.4 oz.) instant vanilla pudding powder
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
3 cups quick oats (uncooked)
1 cup fresh cranberries chopped into fine pieces
1 cup pecans chopped
1 cup white chocolate chips
BAKING INSTRUCTIONS:
In a large mixing bowl (I use my Kitchen Aide), add butters and sugars and beat until creamy. Mix in eggs and vanilla until well combined. In a separate bowl, whisk flour, vanilla pudding powder, baking soda, cinnamon and salt. Add flour mixture to large mixing bowl and mix well. Stir in oatmeal, pecans, white chocolate chips and gently adding in minced cranberries. Use a 2-tablespoon scoop and place each cookie on parchment paper-lined cookie sheets. Pop in the refrigerator for approximately 10 minutes to help the butter set. Bake at 350°F approximately 10-12 minutes until cookies start to brown around the edge. Remove from oven to cool and then transfer to wire racks. Can dust lightly with powdered sugar.
Soft Molasses Cookies
Baker: Mikki Long, Gillett
Category: Home/Family Cook
Ingredients:
2¼ cups all-purpose flour
2 tsp. ground ginger
1 tsp. cinnamon
½ tsp. cloves
½ tsp. salt
2 tsp. baking soda
¾ cup unsalted butter, softened
1 cup sugar (plus extra for rolling)
1 large egg
¼ cup molasses
Baking Instructions:
Preheat oven to 350°F. Whisk flour, ginger, cinnamon, cloves, salt and baking soda. In another bowl, cream butter and sugar until fluffy. Beat in egg, then molasses. Add dry ingredients and mix until soft dough forms. Roll dough into small balls and coat in sugar.
Place on baking sheet and bake 9–11 minutes. Let cool; they stay soft as they cool. Yields about 30 cookies.
Mina’s Cut-Out Sugar Cookies
Baker: Sheryl Orlowski, Austin
Category: Home/Family Cook
Why this cookie recipe? I’m sharing my Mother’s rolled cut-out sugar cookie recipe. They’re very simple with basic ingredients. Great for family decorating and fun memories.
Ingredients:
4 cups flour
1 tsp. baking powder
1 cup shortening
1 cup sugar
2 eggs
1 tsp. baking soda
⅓ cup milk
½ tsp. salt
1 tsp. vanilla.
Baking Instructions:
In a large bowl, blend shortening, sugar and eggs. Add baking soda, baking powder, salt and vanilla, milk and flour blend well. Roll or pat dough on floured surface. Don’t add anymore flour or it will make cookies tough. Cut out cookies and place on cookie sheet with parchment paper. Dough should be able to roll easy. Bake at 375°F for 10 minutes. When cool, decorate with icing and decorations. Can use store pre-made frosting, white or any color or make your own with 10x sugar, butter and a little milk for desired thickness and food coloring.
Hot Chocolate Chip Cookie
Baker: Cheyenne Patterson, Wellsboro
Category: Home/Family Cook
Why this cookie recipe? This is not a family recipe but it makes me think of my mom. When I had a bad day she would make me hot chocolate and now because of this recipe I can enjoy it as a cookie.
Ingredients:
1 cup salted butter softened
1 cup sugar
⅔ cup brown sugar
2 large eggs
1 tsp. vanilla
3¼ cups all purpose flour*
4 packages rich hot cocoa mix or ¾ cup hot cocoa mix – Do not use Sugar Free versions
2 tsp. of cocoa powder
1 pinch of salt
1 tsp. baking soda
2 tsp baking powder
1 cup chocolate chips
1 cup Mallow Bits or dehydrated mini marshmallows — Regular mini marshmallows do not work the same and can be a bit of a sticky mess
Baking Instructions:
Beat butter and sugars in large bowl with mixer until light and fluffy. Add eggs and vanilla; mix well.
In a separate bowl, combine dry ingredients. Gradually beat dry ingredients into butter mixture until blended. Stir in chocolate chips and Mallow Bits. Cover and chill for at least 30 minutes and up to 24 hours.
When ready to bake, preheat oven to 350°F. Drop 2 tablespoons dough, 2 inches apart, onto baking sheets lined with silicone baking mats or parchment paper. Bake 9 to 11 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes; remove to wire racks and cool.
Classic Sugar Cookies
Baker: Chey Cook, Gillett
Category: Home/Family Cook
Ingredients:
2¾ cups all-purpose flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup (2 sticks) unsalted butter, softened
1½ cups sugar
1 large egg
1 tsp. vanilla extract
2 Tbsp. milk
Baking Instructions:
Preheat oven to 350°F. In a bowl, whisk flour, baking soda, baking powder and salt. In another bowl, cream butter and sugar until smooth. Add egg, vanilla, and milk; mix well. Add dry ingredients until dough forms. Chill 30 minutes if you want clean edges.
Roll into balls or cut shapes; place on baking sheet. Bake 8–10 minutes, until lightly golden on edges. Cool completely before icing (optional). Yields about 24 cookies.
Cherry Chocolate Chip Cookies
Baker: Lali Joy, Thomasville
Category: Home/Family Cook
Why this cookie recipe? Family favorite from Grandad’s cherry tree.
Ingredients:
This is the Toll House Cookie Recipe with reconstituted dried cherries
2¼ cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup softened butter
¾ cup granulated sugar
¾ cup brown sugar packed
1 tsp. vanilla extract
2 large eggs
Chocolate chips
Dried cherries
Baking Instructions:
Reconstitute cherries in preferred liquid (apple juice or cider works great). Drain and pat dry. Combine dry ingredients and set aside. Combine butter, sugars and eggs until well beaten and smooth. Add dry ingredients, then stir in cherries and chocolate chips. Drop by rounded teaspoon and bake on ungreased sheet in 375°F oven for 9-11 minutes.
Cam and Hailey’s Cookie
Baker: Cameron & Hailey Long, Gillett
Category: Home/Family Cook
Why this cookie recipe? Our first cookie together.
Ingredients:
2½ cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
½ cup brown sugar
2 large eggs
1½ tsp. peppermint extract
Green food coloring (optional)
2 cups chocolate chips
Baking Instructions:
Preheat oven to 350°F. Line a baking sheet with parchment. In a bowl, whisk together flour, baking soda and salt. In another bowl, beat butter, sugar and brown sugar until creamy. Add eggs, one at a time, then peppermint extract. Add a few drops of food coloring if you want the green look. Mix in dry ingredients until combined. Fold in chocolate chips.
Scoop tablespoon-sized balls onto the sheet. Bake 10–12 minutes, until edges set. Cool before serving. Makes about 24 cookies. Prep
Maple Cookies
Baker: Annette Nuss, Wellsboro
Category: Home/Family Cook
Why this cookie recipe? For the short time I lived in Vermont, I learned to love all things maple. One year I was gifted a large jug of maple syrup by a student’s family, and I knew this was the perfect recipe!
INGREDIENTS:
1 cup butter, softened
¾ cup sugar
¾ cup brown sugar
2 large eggs
2½ cup flour
1 tsp. baking soda
1 tsp. salt
2 cups white chocolate chips
1 cup chopped pecans
Maple Glaze:
⅓ cup butter, cubed
1¾ cup confectioners sugar
⅓ cup maple syrup
¼ tsp. maple flavor
Baking Instructions:
Cream butter and sugars, add eggs and maple flavoring. In a separate bowl, whisk dry ingredients. Add dry ingredients to butter mixture, combine. Add chips and pecans. Drop by rounded tablespoons, Bake 10-12 minutes in a 350F oven..
Glaze instructions: Melt butter over medium heat. Remove and beat in other ingredients until smooth. Drizzle over cooled cookies. Let glaze dry completely.
Christmas Cherry Blossom
Baker: Martin Kelly, Wellsboro
Category: Home/Family Cook
Why this cookie recipe? I used to make these with my mom every Christmas when I was growing up. My family suggested I should enter this since I make a lot of cookies for everyone at Christmas.
Ingredients:
1¼ cup flour
½ cup butter softened
¼ cup granulated sugar
½ tsp. vanilla extract
¾ tsp. almond extract
⅛ tsp. salt
½ cup maraschino cherries chopped
1 Tbsp. maraschino cherry juice
12-15 Hershey kisses any type you like. I use cherry cordial kisses
Optional 1 Tbsp. dry milk powder
Also optional: Cherry glaze
¼ cup powdered sugar
2 tsp. maraschino cherry juice
Green glaze for piping around Kiss:
Green gel food coloring
1 Tbsp. of milk
1½ Tbsp. of corn syrup
Baking Instructions:
In a large bowl, mix softened butter and sugar. Once combined, add cherry juice, almond and vanilla extracts. Add chopped cherries. Once mixed, add flour and salt until all is combined. Scoop dough into dough balls and place onto cookie sheet. Bake at 350°F for 14-16 minutes until slightly brown.
After removing from oven, place Kiss in center of cookie. Once completely cooled, add glaze if desired. I am told the cherry glaze drizzled on top makes a better tasting cookie.
Grandma’s Sugar Cookies
Baker: Savannah Schools, Wyalusing
Category: Home/Family Cook
Why this cookie recipe? This recipe was my grandma’s and she always made it when we came to visit. As we got older she allowed us to help her decorate them and its a very fond memory of mine.
Ingredients:
2 cups sugar
1 cup butter
2 eggs
4½ cups flour
1 tsp. baking powder
1 tsp. baking soda
Salt
Vanilla
1 cup buttermilk
Baking Instructions:
Cream together the sugar, butter and eggs. Add the flour, baking powder, baking soda, salt, vanilla and buttermilk. Mix together and refrigerate the dough for a couple hours or overnight. Spoon dough onto sheet and bake in 350°F oven for 10 minutes. Once cool, decorate as you wish.
Apple Walnut Raisin Walnut Drop Cookies
Baker: Sheryl Orlowski, Austin
Category: Home/Family Cook
Why this cookie recipe? This is a old recipe shared by my neighbor. Cookies are moist and wonderful flavored with a mixture of spices.
Ingredients:
2½ cups flour
1 tsp. baking soda
½ cup shortening
1⅓ cup brown sugar
½ tsp. salt
1 tsp. cinnamon
1 tsp. cloves
½ tsp. nutmeg
1 egg
1cup chopped apples
1 cup chopped walnuts
1 cup raisins
¼ cup milk
Optional Vanilla Glaze:
¼ tsp. vanilla extract
1½ cup 10x sugar
1 Tbsp. butter
2 Tbsp. of milk
Dash of salt
BAKING INSTRUCTIONS:
Mix shortening, sugar, salt, spices and egg. Stir in half the flour and all the baking soda. Add apples, nuts and raisins. Blend in milk and balance of flour. Using a spoon or cookie scoop, place batter on a lined cookie sheet. Batter will be sticky. Bake at 400°F for 11-14 minutes. Let cool. Leave plain or drizzle with vanilla glaze. Recipe makes 3½ dozen cookies.
Gramma Vi’s Fruit Cake Cookies
Baker: Kathy Scranton, Wellsboro
Category: Home/Family Baker
Ingredients:
3 cups flour
1 cup sugar
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. cloves
½ tsp. nutmeg
¾ cup shortening
1½ cup applesauce
2½-3 cups candied fruit (Make your own using cherries, pineapple, dates, raisins)
1 cup chopped nuts (walnuts or pecans)
Baking Instructions:
Mix all dry ingredients first. Add shortening and applesauce and mix well. Add fruit and nuts and mix. Drop cookies onto baking sheet. I use a 1½ Tbsp. size scoop. Bake at 350°F for 14 minutes. Cool on rack.
Mint Snaps
Baker: Carol Wetmore, Middlebury Center
Category: Home/Family Cook
Why this recipe? I like the combination of mint and chocolate. They also keep well and look good on a tray with white cookies.
INGREDIENTS:
1 cup semi sweet chips, melted
½ cup + 1½ T. shortening
¾ cup sugar
1 egg
¼ cup corn syrup
1 t. vanilla
1 t. peppermint extract
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
¼ cup crushed candy canes
BAKING INSTRUCTIONS:
Mix shortening and sugar, beat in melted chips, add egg, corn syrup and extracts. Combine flour, baking soda and salt in a separate bowl. Then add to creamed mixture. Fold in candy canes. Roll in 1 inch balls, then roll in sugar.
Bake at 350°F for 8-12 minutes.
Orange Chocolate Chip Ricotta Cookie
Baker: Rebecca White, Bloomsburg
Category: Home/Family Cook
Why this cookie recipe? Although this cookie is not your traditional ricotta cookie, it has been a family favorite for years and makes the perfect addition to our Christmas cookie platters.
Ingredients:
Dough:
2 cups (284g) all-purpose flour (scoop and level to measure)
1 1/2 tsp. baking powder
1/4 tsp. salt
1 cup (200g) granulated sugar
1/2 cup (113g) unsalted butter, softened
1 Tbsp. + 1 tsp. orange zest (from 2 large navel oranges)
1 large egg
1 cup (241g) whole milk ricotta cheese (I recommend Galbani)
1 tsp. vanilla extract
1 cup (165g) mini semi-sweet chocolate chips
Glaze:
1 1/4 cups (154g) powdered sugar
2 1/2 Tbsp. fresh orange juice
1 tsp. orange zest (about 1/2 navel orange)
Baking Instructions:
In a medium mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together sugar, butter and 1 Tbsp. + 1 tsp. orange zest until combined (scrape bowl as needed throughout mixing process). Mix in egg then blend in ricotta and vanilla extract. Add in flour mixture and mix until nearly combined then mix in chocolate chips.
Cover bowl and chill 1-2 hours until it’s not quite so sticky and a little easier to work with.
Preheat oven to 350°F during last 20 minutes of dough chilling. (Note, don’t use dark cookie sheets for this recipe or bottoms will burn). Scoop dough out using a medium cookie scoop or two spoons (so you have just a heaping 1 Tbsp) and drop onto parchment paper or silicone liner lined baking sheet spacing cookies 2-inches apart.
Leave remaining dough chilled. Bake cookies in preheated oven 13-14 minutes until almost set. Let cool on pan several minutes then transfer to a wire rack to cool completely. Repeat with remaining dough (placing dough on a cool baking sheet).
For the glaze, in a small mixing bowl whisk together powdered sugar, orange juice and orange zest. Spoon over cooled cookies. Let glaze set at room temperature. Store cookies in an airtight container.
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