Sweet Ricotta Peach Cookies
In a small mixing bowl stir together the ricotta, sugar, vanilla & orange zest until well combined. Cover with plastic wrap & refrigerate until ready to use.
Ingredients
Filling:
- 2 cups creamy full-fat ricotta cheese
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons orange zest
Cookies:
- 1/2 cup granulated sugar
- 3 large eggs, whisked
- 1/2 cup whole milk
- 1/2 cup unsalted butter, melted & cooled
- 2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 2 1/2 teaspoons Fleischmann's Baking Powder
- 1/2 teaspoon salt
- 1 teaspoon orange zest (optional)
Assembly:
- Peach schnapps (optional)
- Red food coloring
- Granulated sugar, for rolling
- Basil or mint leaves, to finish
Method
Filling:
In a small mixing bowl stir together the ricotta, sugar, vanilla & orange zest until well combined.
Cover with plastic wrap & refrigerate until ready to use.
Cookies:
Preheat the oven to 350(f) degrees. Line 2 baking sheets with parchment paper.
In a large mixing bowl whisk together sugar, eggs, milk, butter & vanilla until well combined.
Sift in flour, baking powder, salt & orange zest. Stir until dough comes together.
Divide dough into 24 evenly sized rounds & shape into a ball ensuring there are no cracks on the surface.
Transfer to prepared baking sheets & bake until cooked throughout, about 10 to 12 minutes. Let cool completely before assembling the peaches.
Assembly:
When ready to assemble, hollow out the center of each cookie. Add a scoop of ricotta & finish with a second cookie.
In a small mixing bowl stir together peach schnapps with red food coloring. You can also simply use peach juice with red food coloring. Brush the cookie generously with the mixture & roll in granulated sugar.
Garnish with a fresh basil or mint leaf. Refrigerate until ready to serve.
