Ricotta Peach Cookies

How stinking CUTE are these cookies! I came across them on Sugar Salted and just HAD to give them a try.

The casserole dish actually worked fantastically for these! I love that they are pretty huge cookies (more like mini cakes… or some sort of whoopie pies?), but they are so light and airy. Probably has something to do with the orange and lemon.

Bet you didn’t expect that, did you? I also saw them and expected “well duh, they taste like peach.” But oh no no, they’re citrus! And frankly the citrus goes great to cut through the ricotta.

These cookies would be great for a summer baby shower, maybe birthday party, or if you just really want to impress people. Head on over to  Sugar Salted if you want to check out the original recipe and some other great ideas too!

For the filling::
17 ounces ricotta
½ cup sugar
1 teaspoon vanilla extract
zest of 1 orange
For the cookies::
4 cups flour, leveled
1 tablespoon baking powder
3 eggs
½ cup + 3 tablespoons sugar
½ cup milk
½ cup butter, melted then cooled to room temperature
zest of 1 lemon
For decorating::
1½ cups sugar
red food coloring, mixed with water to be less opaque
20 mint leaves

2 DoveWare Casserole Dishes
20 cookies
Prep Time: 20 minutes
Cook Time: 20 minutes
Finishing Time: 20 minutes

1. In a medium bowl, whisk the ricotta and sugar until smooth; stir in the orange zest and vanilla. Cover and set aside in the fridge.
2. Preheat the oven to 350° Fahrenheit. Line two casserole dishes with parchment paper and set aside.
3. In a large bowl, sift together the flour and baking powder. Set aside.
4. In a separate large bowl, use a hand or stand mixer to whisk together eggs and sugar until combined. Whisk in the milk, melted butter, and lemon zest until it is smooth.
5. Mix the dry ingredients into the wet, about 1 cup at a time. Finish mixing the dough with your hands so it is fully incorporated. If it’s too sticky, add another tablespoon or two of flour until it sticks together. Let it rest for about 5 minutes.
6. Roll the dough into 40 small balls, shaping them with your hands until smooth. Transfer to the prepared casserole dish, 4 down and 5 across and about 1-inch apart.
7. Press down each ball slightly so the bottom flattens.
8. Bake the cookies for 15-20 minutes until the bottoms are golden brown and the tops are pale; rotate the pan halfway through baking.
9. While the cookies are still warm, cut a circle in the bottom of each cookie and scoop out ¼-½ teaspoon to hold some filling. Be careful to not pierce the cookie too deep and break it.
10. Find a pair for each cookie; you want them to be similar in size.
11. Put the sugar for decorating into a small bowl. In a separate bowl, mix the red food coloring with some water to lighten it so it looks like a light water-color.
12. Scoop the ricotta filling into a pastry bag or plastic sandwich bag; cut a small hole in the corner.
13. Pipe filling into each cookie hole so that is covers the hole.
14. Press the two flat sides of each half together and gently wipe away any filling that comes out of the edge.
15. Brush the peach with food coloring, focusing the red color on each rounded side and becoming lighter where the two cookies meet.
16. Gently roll it in sugar and place it on a large plate. Top with a mint leaf.
17. Repeat until all of the cookie peaches are assembled.
18. Chill the cookies, covered with plastic wrap for a few hours before serving. This will harden the ricotta and moisten the cookies.

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