Orange Ricotta Peach Cookies (Print Format)
Soft dough envelops sweet ricotta infused with orange zest and vanilla, finished with a rum glaze and mint.
# Ingredients:
→ Ricotta Filling
01 -
2 heaping cups ricotta cheese
02 -
1/2 cup granulated sugar
03 -
1 teaspoon vanilla bean paste
04 -
2 teaspoons orange zest
→ Cookies
05 -
4 cups all-purpose flour, spooned and leveled
06 -
2 teaspoons baking powder
07 -
3 large eggs
08 -
3/4 cup granulated sugar
09 -
1/2 cup full-fat milk
10 -
1 stick unsalted butter, melted and cooled to room temperature
11 -
Pinch of salt
12 -
1 teaspoon lemon zest
→ To Assemble
13 -
1 cup granulated sugar for coating
14 -
Liquid red or pink food coloring
15 -
1 tablespoon rum, peach liqueur, or peach juice
16 -
Fresh mint leaves for garnish
# Steps:
01 -
In a medium bowl, whisk ricotta cheese with 1/2 cup granulated sugar until smooth and creamy. Stir in orange zest and vanilla bean paste. Cover and chill while preparing the dough.
02 -
Sift flour and baking powder into a large bowl.
03 -
In a separate bowl, whisk eggs and 3/4 cup granulated sugar until blended. Add milk, melted butter, salt, and lemon zest; whisk until smooth.
04 -
Fold dry ingredients into wet mixture in 2-3 additions until incorporated. Finish mixing by hand and press into a ball. If sticky, add 1-2 tablespoons flour, avoiding excess. Dough should be smooth and soft.
05 -
Refrigerate dough for 15 minutes. Preheat oven to 350°F (175°C) with a rack in the center. Line two baking sheets with parchment paper.
06 -
Roll dough into two logs and slice each into 44 pieces. Shape each piece into a smooth ball. Arrange on baking sheets 1 inch apart and press slightly to flatten the bottom.
07 -
Bake cookies for about 10 minutes until bottoms are golden brown, rotating halfway. While warm, cut a circle in each cookie’s bottom and scoop out enough to hold filling. Save scooped dough.
08 -
Mix rum (or substitute) with food coloring and dilute with 1 tablespoon water or juice. Place remaining 1 cup sugar in a separate shallow bowl.
09 -
Fill each cookie cavity with about 1 teaspoon ricotta filling. Press filled halves together so filling protrudes slightly at seam; remove excess filling.
10 -
Brush each cookie gently with the food coloring mixture. Roll in granulated sugar to coat evenly and arrange on a large plate.
11 -
Cover and chill cookies for several hours to set filling. Decorate with fresh mint leaves before serving.
# Tips:
01 -
Chill cookies at least 2 hours before serving to enhance flavor and texture. Store in an airtight container refrigerated up to 3 days. Test bake a few cookies first to prevent cracking. Use high-quality ricotta and a small pastry brush for best results.