How To Make Painted Peach Cookies
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Details

Prep time 1hr 20mins
Cook time 10mins

Recipe

Ricotta Filling:

  • 6 tablespoons sugar
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon lemon zest
  • 1 teaspoon orange zest
  • Pinch of kosher salt.
  • 2 small ripe peaches, peeled and cubed into small pieces
  • 2 cups well drained whole milk ricotta cheese

Cookies:

  • 4 cups cake flour, sifted
  • 1 tablespoon baking powder
  • 1/ 4 teaspoon kosher salt
  • 1 cup sugar
  • 1 tablespoon orange zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 3 large eggs, at room temperature
  • 1/ 3 cup whole milk, at room temperature
  • 1/ 2 cup (1 stick) unsalted butter, melted and cooled,
  • Maraschino liquor (such as Luxardo), for decorating
  • Red, orange, and yellow gel food coloring, for decorating
  • 1 cup sugar, for rolling
  • Fresh mint springs, for garnishing
  • Peach Ricotta Cake with Orgeat Buttercream, optional, for decorating

To make the ricotta filling:

Method

  • Step 1

    In a small bowl, rub together the sugar, vanilla bean paste, zests, and salt.

  • Step 2

    Stir in chopped peaches and let macerate for 5 minutes.

  • Step 3

    Whisk in ricotta until smooth. Transfer to a container and store in teh refrigerator overnight to let flavors meld.

To make the cookie the dough:

Method

  • Step 1

    Prep a quarter size sheet tray with parchment paper.

  • Step 2

    In a small bowl whisk together cake flour, baking powder, and salt. Set aside.

  • Step 3

    In the bowl of a stand mixer fitted with the paddle attachment, combine sugar, orange zest, lemon juice, and vanilla. Mix on low speed until incorporated.

  • Step 4

    Add the eggs, milk, and melted butter to mixer. Turn mixer to medium speed until combined.

  • Step 5

    Turn mixer to low and stream in flour mixture. Once combined, turn mixer speed to medium. Mix until a smooth thick dough forms, about 2 minutes.

  • Step 6

    Remove dough from mixer. Depending on the size of the cookies, roll dough into 1 tablespoon size balls for larger cookies, and 1 ½ teaspoon sized balls for smaller cookies.

  • Step 7

    Roll between palms until the outside is smooth and shiny.

  • Step 8

    Place on prepped cookie sheet and gently press down on top to flated slightly. Repeat with remaining dough.

  • Step 9

    Wrap sheet tightly in plastic wrap and place in the refrigerator overnight.

  • Step 10

    Pre heat oven to 350F.

  • Step 11

    Working in batches. Place cookies 4x6 on tray for larger cookies, or 5x8 for smaller cookies.

  • Step 12

    Place in oven. Rotate tray after 5 minutes, bake another 5.

  • Step 13

    Remove from oven and let cool completely.

To assemble cookies:

Method

  • Step 1

    Place ricotta filling in a piping bag. Cut a small opening to allow filling to flow through. Set aside.

  • Step 2

    Using a small pairing knife, cut out about 1 teaspoon out of centers (½ teaspoon for smaller cookies).

  • Step 3

    Before filling, match up halves that fit together best to make even size cookies.

  • Step 4

    Place cut side up on a piece of parchment paper lining them all up. Fill each cavity with ricotta just to a little over opening.

  • Step 5

    Press each matching half together to form the peach shape. Note: The ricotta should not spread out from the sides, only slightly to help adhere cookies together.

  • Step 6

    Divide about 1 to to 2 tablespoons of maraschino liquor into 3 small dishes. Place a drop of gel coloring into each dish and swirl to combine.

  • Step 7

    Place rolling sugar into a small bowl, so it’s a heaping mound.

  • Step 8

    Using a small rounded tipped paint brush, paint colors onto cookies to resemble the color of the skin on peaches.

  • Step 9

    Drop cookies into sugar. Using your hands scoop sugar around cookie, then tossing to coat.

  • Step 10

    Place into the refrigerator overnight. Note: This gives the cookies time to absorb any moisture in the filling.

  • Step 11

    Before serving, place a few mint leaves into top the of each cookie.