Peachy Ricotta Cookies with a Zesty Orange Twist
Ingredients:
Ricotta Filling:
• 2 heaping cups of ricotta cheese
• ½ cup of granulated sugar
• 1 teaspoon of vanilla bean paste
• 2 teaspoons of orange zest
Cookies:
• 4 cups of all-purpose flour, spooned and leveled
• 2 teaspoons of baking powder
• 3 large eggs
• ¾ cup of granulated sugar
• ½ cup of full-fat milk
• 1 stick of unsalted butter, melted and cooled
• A small pinch of salt
• 1 teaspoon of lemon zest
Assembly:
• 1 cup of granulated sugar for coating
• Red or pink food coloring
• 1 tablespoon of rum, peach liqueur, or peach juice
• Mint leaves or other leaf decorations
Directions:
Prepare Ricotta:
1. Mix ricotta with sugar, vanilla, and orange zest. Chill while you prepare the cookies.
Make Cookies:
1. Sift flour and baking powder together.
2. In another bowl, whisk eggs, sugar, milk, melted butter, salt, and lemon zest.
3. Fold the dry ingredients into the wet mixture until combined. Let the dough rest in the refrigerator for 15 minutes.
4. Shape the dough into balls and bake at 350°F (175°C) for about 10 minutes until golden at the bottom.
Assemble Cookies:
1. Scoop out the centers of warm cookies and pair similar-sized halves.
2. Fill each pair with the ricotta mixture, pressing together, and sealing with excess filling.
3. Mix food coloring with rum or juice. Brush onto cookies and roll them in sugar.
4. Chill the cookies before serving.
Prep Time: 1 hour 30 minutes Cook Time: 30 minutes Chill Time: 2 hours Total Time: 4 hours Servings: 22 cookies
Tips:
• Make sure the cookies are the same size for uniformity.
• Go easy on the food coloring to prevent the cookies from getting too soggy.
• Serve the cookies chilled for the best texture and flavor.