Bison Cottage Cheese Cookies
A holiday favorite. Our take on the Italian Ricotta Cookie, these soft, moist, cake-like cookies are deliciously sweet and topped with a simple glaze.
Servings
36
Prep Time
30m
Cook Time
50m
Total Time
9h 20m
This recipe uses:
Ingredients
- 2 cups Bison Cottage Cheese
- 4 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp nutmeg
- Zest of one medium orange
- 1/2 cup butter
- 1-1/2 cups sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 tsp orange extract
- 2 cups powdered sugar
- 5 Tbsp orange juice
- 1 tsp almond extract
- Sprinkles for topping
Instructions
Step 1
In a bowl, whisk flour, baking powder, baking soda, orange zest, salt, and nutmeg. Set aside.
Step 2
Beat butter until smooth and creamy. Then add sugar and beat again until light and fluffy, about 3 minutes. Add eggs one at a time, and continue to beat until smooth, add the extracts and Bison Cottage Cheese.
Step 3
Add flour mixture and beat until well combined.
Step 4
Cover dough and refrigerate overnight, or at least 8 hours.
Step 5
Preheat oven to 350°F.
Step 6
Line baking sheet with parchment paper and use medium-sized cookie scoop to place cookies on sheet, about an inch apart.
Step 7
Bake for 10 to 12 minutes and cool completely before glazing.
Step 8
Begin glaze by sifting powdered sugar into bowl.
Step 9
Mix orange juice and almond extract. Whisk into powdered sugar to make a thin glaze.
Step 10
Dip cookies into the glaze and top with sprinkles.
Step 11
Let stand until glaze has hardened, serve, and enjoy.