Coconut Lime Ricotta Cookies

Coconut Lime Ricotta Cookies
Yields 2 1/4 dozen (25 cookies)

2 1/2 cups all-purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup butter softened
1 cup granulated sugar
1 large egg
7.5 oz Ricotta cheese, whole fat or low fat (this is 1/2 cup + 1/3 cup if you don't have a scale)
3 Tbsp coconut milk
1 tsp vanilla extract
1/2 tsp coconut extract
1 tsp lime zest
1 recipe Coconut Lime Glaze, recipe follows
1 cup toasted coconut (optional)

Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder, baking soda and salt, set aside. 

In the bowl of an electric mixer, whip together butter and sugar until pale and fluffy, about 3-4 minutes. Stir in egg. Mix in Ricotta cheese, coconut milk, vanilla extract, coconut extract and lime zest. Slowly add in dry ingredients and mix until incorporated.

Form dough into 2 Tbsp balls each and and drop onto Silpat or parchment paper lined cookie sheets. Bake 15 - 16 minutes. Remove from oven and allow to cool  several minutes before transferring to a wire rack to cool. Cool 30 minutes then spoon a heaping 1/2 teaspoon glaze over each cookie, use the back of the teaspoon to spread glaze over cookie. Before glaze begins to harden and set sprinkle with optional toasted coconut (garnish lightly with additional lime zest if desired).

For a set glaze allow cookies to rest for about 1 1/2 - 2 hours, or for a sticky glaze enjoy immediately. Store cookies in an airtight container.
 

Coconut Lime Glaze

1 1/2 Tbsp coconut milk
1 1/2 Tbsp fresh lime juice
1/2 tsp coconut extract
1 tsp lime zest
1 1/2 cups powdered sugar
Combine all ingredients in a mixing bowl and whisk until well combine.

Recipe and photo source: Cooking Classy