Grapefruit Ricotta Cookies

 Tart and creamy cookie

When we returned from our New Year's trip to California, we had an overload of citrus. We definitely reach our limit of vitamin C with all the oranges we ate in the weeks to followed. When I opened the fruit drawer in the fridge the other day, I noticed there were still some grapefruits left. Instead of just eating one for breakfast, I thought of cookies! I remembered a ricotta cookie I had seen. Surprising I also had ricotta in my fridge. I got right to making these cookies. My husband always claims that he does not like ricotta. I was not surprised when he didn't question what was in the cookies and just gobbled them up. Tasty. The glaze helps to add a bit more sweetness to the cookies.

Grapefruit Ricotta Cookies 

2 1/2 cups all-purpose flour 

1 teaspoon baking powder

1 teaspoon kosher salt

1/2 cup unsalted butter, softened

2 cups sugar

1/2 grapefruit, zested

2 eggs

1 (15-ounce) container ricotta cheese

1 teaspoon vanilla extract

5 tablespoons grapefruit juice

In a medium bowl, stir together flour, baking powder, and salt. Set aside.
In the large bowl,  combine the butter, sugar, grapefruit zest until light and fluffy. Add the eggs, 1 at a time, beating until well combined. Add the ricotta cheese, vanilla, and grapefruit juice. Beat to combine. Stir in the dry ingredients.

Spoon the tablespoons of dough onto slip mat lined (or parchment paper) baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies cool on the baking sheet for 20 minutes. While cookies cool, prepare glaze.

Glaze
1 1/2 cups powdered sugar
3 tablespoons grapefruit juice
1/2 grapefruit, zested
Whisk the powdered sugar, grapefruit juice, and grapefruit zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

Adapted from Everyday Italian