Sweet ricotta peach cookies

These orange infused sweet ricotta peach cookies really capture the essence of spring and summer. Recipe makes 22-24 peach cookies, each the size of an average apricot.
Sweet ricotta peach cookies

Ingredients
RICOTTA FILLING

  1. 500g (2 cups + 2 TBSPs) ricotta cheese
  2. 110g (1/2 cup) granulated sugar
  3. 1/2 – 1 tsp vanilla paste
  4. zest of 1 medium orange

COOKIES

  1. 540g (4 cups) all-purpose flour (spooned and leveled)
  2. 1 tbsp baking powder
  3. 3 large eggs
  4. 155g (1/2 cup + 3 TBSPs) granulated sugar
  5. 120ml (1/2 cup) milk
  6. 115g (1/2 cup or 1 stick) unsalted butter, melted and cooled to warm, room T
  7. zest of 1 lemon

THE REST

  1. granulated sugar for coating the cookies
  2. liquid food coloring in red or pink
  3. rum (optional)
  4. mint leaves or other leaf decorations (optional)

Instructions
Make ricotta filling

  • In a medium bowl, whisk the ricotta with sugar until smooth and creamy. Stir in orange zest and vanilla. Chill the mixture, covered with plastic wrap, while you make the cookies.

Cookies

  • Preheat the oven to 180 degrees C (350°F) with rack in the center of the oven. Line two baking sheets with parchment paper and set aside.
  • Sift flour and baking powder into a large bowl. In another bowl, whisk the eggs and sugar until combined. Whisk in milk, melted butter and lemon zest until smooth. Mix the dry ingredients into wet in 2-3 additions, until well incorporated. 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. Let rest for 5 minutes.