Ricotta Drops (Nick Malgieri)

Directions

1. 1
   Cover 2-3 cookie sheets with parchment or foil.
2. 2
   Set oven racks in the upper and lower thirds of the oven; preheat oven to 325°.
3. 3
   In a mixing bowl, combine flour, salt, and baking soda; stir to mix.
4. 4
   In the bowl of a standing electric mixer fitted with paddle attachment, beat the butter and sugar together until combined; then beat in the vanilla, lemon zest, and orange zest.
5. 5
   Beat in the ricotta and continue beating until the mixture is smooth.
6. 6
   Beat in the egg, then the yolks, one at a time, beating smooth after each addition.
7. 7
   Remove the bowl from the mixer and using a large rubber spatula, stir in the dry ingredients.
8. 8
   Drop dough by teaspoonfuls, 2-3 inches apart on the prepared pans.
9. 9
   Bake for 12-15 minutes, or until the cookies spread and become firm.
10. 10
    They should remain very pale and only color a little on the bottom.
11. 11
    Slide the papers off the pans onto racks.
12. 12
    After the cookies have cooled, detach them from the paper and store them between layers of parchment or waxed paper in a tin or plastic container with tight-fitting lid.
13. 13
    Just before serving, dust lightly with powdered sugar.