Ricotta Peach Cookies (Print Version)

Ingredients:

01 - Ricotta cheese: 2 heaping cups.
02 - Granulated sugar: 1/2 cup.
03 - Vanilla bean paste: 1 teaspoon.
04 - Orange zest: 2 teaspoons.
05 - All-purpose flour: 4 cups, spooned and leveled.
06 - Baking powder: 2 teaspoons.
07 - Large eggs: 3.
08 - Granulated sugar: 3/4 cup.
09 - Full-fat milk: 1/2 cup.
10 - Unsalted butter: 1 stick, melted and cooled to room temperature.
11 - Salt: Small pinch.
12 - Lemon zest: 1 teaspoon.
13 - Granulated sugar: 1 cup (for coating the cookies).
14 - Liquid food coloring: Red or pink.
15 - Rum, peach liqueur, or peach juice: 1 tablespoon.
16 - Mint leaves or other leaf decorations: For garnish.

Instructions:

01 - In a medium bowl, whisk the ricotta cheese with 1/2 cup of granulated sugar until smooth and creamy. Stir in the orange zest and vanilla bean paste. Chill the mixture, covered with plastic wrap, while you make the cookies.
02 - Sift the flour and baking powder into a large bowl. In another bowl, whisk the eggs and 3/4 cup of granulated sugar until combined. Whisk in the milk, melted butter, salt, and lemon zest until smooth. Fold the dry ingredients into the wet mixture in 2-3 additions until well incorporated.
03 - Finish mixing the dough with your hands and press it into a ball. If it's very sticky, add another tablespoon or two of flour until it sticks together, but not more than that. The dough should be smooth and soft.
04 - Let the dough rest in the refrigerator for 15 minutes. Preheat the oven to 350°F (175°C) with a rack in the center. Line two baking sheets with parchment paper.
05 - Roll the dough into 2 logs, slice each log into 44 pieces, and shape each piece into a smooth ball. Transfer them to the prepared baking sheets, placing them 1 inch apart. Press down each ball slightly, so the bottom flattens.
06 - Bake for about 10 minutes, until the bottoms are golden brown. Rotate the pan halfway through baking. While the cookies are still warm, cut a circle in the bottom of each cookie and scoop out enough of the cookie for it to hold some filling. Set the scooped-out cookies aside. Repeat with the second tray.
07 - Combine the rum (or juice) with food dye in a small bowl. Add a tablespoon of water (or juice) to dilute the mix a bit. Put the remaining 1 cup of sugar in another shallow bowl.
08 - Fill each cookie hole with enough ricotta filling that it covers it completely (about a teaspoon). Press the two flat sides of each filled half together so the filling comes out at the 'seam,' and swipe away the extra filling.
09 - Brush each peach with food coloring, gently roll it in sugar, and place it on a large plate. Continue with the rest of the cookies.
10 - Chill the cookies, covered with plastic wrap, for a few hours before serving. Decorate with mint leaves before serving.

Notes:

01 - These Italian-inspired peach cookies are filled with sweet ricotta infused with orange zest, making them a delightful treat for any occasion.
02 - Adjust the baking temperature if the cookies crack. Test bake a few cookies first to ensure the best results.

Back