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.