Sunday, June 3

Triple Citrus Ricotta Cookies

I discovered something new this weekend. (Aside from a who-knows-how-old dust bunny under my bed.) 

I didn't discover this thing though, really. I was introduced to it. And people have been watching it for ages now.. or since they installed the traffic cameras in Philly. So I "discovered" it, in much the same way Columbus discovered our great nation.

Philadelphia has a television channel... devoted... to... traffic cameras. Rotating camera views of different points on all major highways set to an eclectic mix of music spanning all genres and ages. No repeats (on the music, that is). And it's titled... Jams and Cams.

I know what you're thinking. What happens if you happen to witness a horrible accident? Or just any accident really? Are you supposed to do something about it? I would think so. Thus, there is a lot of responsibility that comes in watching this channel. It's not for the faint of heart.

And now you know what I did this weekend (other than to make these cookies of course). I went to the gym. I ate a delicious meal of bbq brisket out. I drank some beers to kick of Philly Beer Week. And I watched Jams and Cams. I'm so cool.

Soundtrack: I like this.

Triple Citrus Ricotta Cookies
Adapted from Giada DeLaurentis Lemon Ricotta Cookies
Yield: ~3 dozen cookies

2 1/2 c ap flour
1 tsp baking powder
1 tsp salt
1 stick unsalted butter, softened
2 c sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
6 tbsp of citrus juices, divided*
~ 1 tbsp zest of the mixed citrus used for juices
1/2 tbsp poppy seeds
1 1/2 c powdered sugar

*I used 2 tbsp orange juice, 2 tbsp lemon juice and 2 tbsp lime juice. Combined them in a bowl and then measured out 3 tbsp of the mix when needed, thus I had 1 tbsp of each in the cookies and in the glaze. You will need 1 lemon, 1 lime and 1/2 an orange for this. Also of note: I used fresh squeezed orange juice, not sure the effect that carton juice would have.

Preheat oven to 375 degrees.

In a medium sized bowl, stir flour, baking powder and salt with a whisk until combined. Set aside.

In a large bowl, cream together the butter and sugar, until light and fluffy. Add the eggs, one at a time, continuously beating the mixture. Once eggs are combined, add ricotta cheese, 3 tbsp of mixed citrus juice, and the zest. Beat just until combined.

Using a spatula, stir in the dry mix and poppy seeds. Dough will be very moist, more similar to a batter.

Spoon ~ 1 tbsp drops of dough onto lined cookie sheets. Dough will spread when baking, so make sure to leave room. (These are a flat cookie, not raised.)

Bake for 15 minutes (or until golden brown at the edges). Remove from the oven and allow to cool on the cookie sheets for ~20 minutes before glazing.

While cookies are cooling, whisk together the remaining 3 tbsp of citrus juice and 1 1/2 c powdered sugar, to create a glaze. Once cookies are cooled, spoon ~1/2 tsp of glaze onto each cookie and spread to coat.

Glaze will need to cool ~2 hrs before storing.

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