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Sweet Ricotta Peach Cookies

Chef Taha Ayad's Recipe Sweet Ricotta Peach Cookies with citrus ricotta filling on a white plate
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Sweet Ricotta Peach Cookies are soft peach-shaped celebration cookies filled with orange-infused ricotta, brushed with gentle color, rolled in sugar, and chilled until tender and creamy.

Ingredients

Scale
  • 2 heaping cups ricotta cheese
  • 1/2 cup granulated sugar, for the filling
  • 1 teaspoon vanilla bean paste
  • 2 teaspoons orange zest
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3 large eggs
  • 3/4 cup granulated sugar, for the dough
  • 1/2 cup full-fat milk
  • 1 stick unsalted butter, melted
  • Small pinch of salt
  • 1 teaspoon lemon zest
  • 1 cup granulated sugar, for coating
  • Liquid food coloring in red or pink
  • 1 tablespoon rum, peach liqueur, or peach juice
  • 1 tablespoon water or peach juice, for diluting the color
  • Small mint leaves, for decorating

Instructions

  1. In a medium bowl, whisk the ricotta cheese with 1/2 cup granulated sugar until smooth and creamy. Stir in the vanilla bean paste and orange zest. Cover with plastic wrap and chill while you prepare the cookie dough.
  2. Sift the flour and baking powder into a large bowl. In a separate bowl, whisk the eggs and 3/4 cup granulated sugar until combined.
  3. Whisk the milk, melted butter, salt, and lemon zest into the egg mixture until smooth. Fold the dry ingredients into the wet ingredients in 2 to 3 additions until well incorporated.
  4. Finish mixing the dough gently with your hands and press it into a smooth ball. If the dough is very sticky, add only 1 to 2 tablespoons extra flour, just until it holds together.
  5. Cover and refrigerate the dough for 15 minutes, or longer if needed, to make it easier to handle.
  6. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  7. Roll the dough into 2 logs. Slice each log into 22 pieces, making 44 pieces total, then shape each piece into a smooth ball.
  8. Place the dough balls on the prepared baking sheets about 1 inch apart. Press each ball down slightly so the bottom flattens.
  9. Bake the first tray for about 10 minutes, rotating halfway through, until the bottoms are lightly golden while the tops remain pale. Bake the second tray the same way.
  10. While the cookies are still warm, cut a small circle in the bottom of each cookie and gently scoop out enough crumb to create space for filling. Do not scoop too deep or the cookies may break.
  11. Pair similar-sized cookie halves together before filling.
  12. Combine the rum, peach liqueur, or peach juice with the food coloring in a small bowl. Add 1 tablespoon water or juice to dilute the color slightly. Place the coating sugar in a shallow bowl.
  13. Fill each hollowed cookie half with about 1 teaspoon of chilled ricotta filling, enough to cover the cavity.
  14. Press two filled halves together gently so a little filling reaches the seam. Wipe away any excess filling.
  15. Brush each assembled cookie lightly with the diluted food coloring, then roll gently in granulated sugar.
  16. Place the finished cookies on a plate, cover, and chill for a few hours before serving so the filling firms and the cookies soften.
  17. Decorate with small mint leaves before serving.

Notes

  1. Use peach juice instead of rum or liqueur for an alcohol-free version.
  2. The dough should be soft and smooth, not dry. Add only a small amount of extra flour if needed.
  3. Brush the coloring on lightly instead of dipping the cookies, which can make them soggy.
  4. The cookies taste best after chilling for several hours.
  5. Store covered in the refrigerator for up to 4 days. They are best during the first 2 days.
  6. Let the cookies sit at room temperature for 10 to 15 minutes before serving.

Nutrition

Find it online: https://www.dailysavoryrecipes.com/sweet-ricotta-peach-cookies-citrus-ricotta/