Ingredients

The following ingredients have 4 Servings
  • 4 cups gluten free flour Order Here
  • 1 teaspoon gluten free baking powder
  • 1 tablespoon gluten free vanilla Order Here
  • 1 3/4 cups sugar
  • 1 cup unsalted butter (softened at room temperature)
  • 15 ounces ricotta cheese
  • 2 eggs
  • 1/4 teaspoon freshly ground nutmeg
  • 4 -5 cups confectioner's sugar
  • 2-4 tablespoons pomegranate juice
  • 1 tablespoon orange juice

Instruction

  • Mix flour, baking powder, together. Set aside.
  • Mix together butter and sugar just until mixed. Do not whip to fluffy.
  • Add eggs and mix just until mixed.
  • Add vanilla.
  • Add in ricotta cheese.
  • Add in flour and mix on medium just until mixed. Do not over mix.
  • Refrigerate for one hour or freeze for fifteen minutes.
  • Preheat oven to 350 degrees.
  • Scoop into tablespoon sized balls.This batter is messy and balls won't be perfect. Chill balls for about 15 minutes. Then re-roll. When using gluten free flour, the cookie batter will not go together smoothly, but re-rolling helps to have a smoother ball and the cookies will be less apt to crack.
  • Bake for ten minutes at 350 degrees F.
  • Cool completely before making glaze.