SWEET RICOTTA ITALIAN PEACH COOKIES

SWEET RICOTTA ITALIAN PEACH COOKIES
August 18, 2015 Kimberlie

SWEET RICOTTA ITALIAN PEACH COOKIES

Sweet Ricotta Peach Cookies, The Finer Cookie.

These show stopper cookies capture the attention of anyone in close vicinity. The lemony cookie filled with zesty orange ricotta beg for sun and summer guests. Mixing up the cookies is effortless, though you'll need to pick up a small craft brush for the finishing touches. Sweet Ricotta Italian Peach Cookies will make your dessert table enchanting.

This recipe makes approximately 25 cookies. Each cookie is the size of a small plum (4-5 bites). You can easily create cookies even smaller, bite size and abundant. See the notes below for specific details.

I also want to especially thank Alice at mitzyathome.com for her detailed recipe. Visit her original post at http://www.mitzyathome.com/2015/orange-infused-sweet-ricotta-peach-cookies/.

The Finer Cookie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for websites to earn advertising fees by advertising and linking to amazon.com. This post contains affiliate links, which means The Finer Cookie will receive a small commission if you make a purchase using this link. This modest income helps support the website.
  • Makes 25 cookies

    RICOTTA FILLING INGREDIENTS

  • 500g (2 cups + 2 tablespoon) ricotta cheese
  • 110g (1/2 cup) white granulated sugar
  • 1 teaspoon vanilla paste or extract
  • 1 tablespoon orange zest (See How to Zest Citrus)
  • COOKIE DOUGH INGREDIENTS

  • 540g (3½ cups) all-purpose flour
  • 1 tablespoon baking powder
  • 155g (1/2 cup + 3 tablespoons ) Granulated Sugar
  • 3 large eggs
  • 120ml (1/2 cup) milk
  • 115g (1/2 cup or 1 stick) unsalted butter, melted and cooled
  • COOKIE ASSEMBLY INGREDIENTS

  • Granulated Sugar for coating the cookies
  • red food coloring (gel or liquid)
  • rum (optional)
  • small to medium mint leaves

SPECIAL COOKIE EQUIPMENT

  • Dough whisk, #40 scoop, digital scale, melon baller, craft brushes, red gel food coloring, baking sheet

MIX THE RICOTTA FILLING

  • In a medium bowl, whisk the ricotta with sugar until smooth and creamy.
  • Add orange zest and vanilla and stir until incorporated.
    sweet ricotta italian peach cookies the finer cookie

    Mixing up the ricotta filling.

  • Chill the mixture, covered with plastic wrap, while you make the cookies.

MISE EN PLACE FOR THE COOKIE DOUGH

  • Preheat the oven to 350°F with rack in the center and lower third of the oven. Line two baking sheets with parchment paper and set aside. Melt the butter and let it cool to room temperature. Sift flour and baking powder into a large bowl.
  • In another bowl, whisk together the eggs and sugar until smooth.
    sweet ricotta italian peach cookies the finer cookie

    Eggs and sugar.

  • When the butter is cool, whisk in the milk, eggs and sugar and lemon zest until smooth.
    sweet ricotta italian peach cookies the finer cookie

    The dry and liquid ingredients–mise en place.

MAKING THE COOKIE DOUGH

  • With the dough whisk, stir the wet ingredients into dry and mix until well incorporated.
    sweet ricotta italian peach cookies the finer cookie

    Blending the wet ingredients into the dry with the dough whisk.

  • sweet ricotta italian peach cookies the finer cookie

    The texture of the dough is sticky just after being mixed.

  • Let the dough rest for 5 minutes. The dough should become very smooth, pliable and be very easy to handle. If it is too sticky after it has rested, then add another tablespoon or two of flour until it comes together nicely.
    sweet ricotta italian peach cookies the finer cookie

    The smooth texture of the dough after it’s been resting for 5 minutes.

FORMING THE COOKIES

  • It is best to weigh your cookies at this point to ensure they are all equally sized. This will make your final assembly easier and the presentation more beautiful. For this post, I weighed each cookie to 19-20 grams. To create smaller, bite sized cookies weigh each cookie to 9-10 grams.
  • When rolling the dough make certain that it is very smooth and well emulsified.
    sweet ricotta italian peach cookies the finer cookie

    Press the two flat sides of each half together and gently wipe away any filling that comes out at the edge.

  • The cookie dough doesn’t melt together in the oven, so if you don’t take care at this point, the cookies will be misshapen.
    sweet ricotta italian peach cookies the finer cookie

    Not mixing the batter well and mis shaped cookies don’t bake into round cookies.

  • Place them them on the prepared baking sheets about an inch apart, as they will rise but won’t spread. Press down each ball slightly, so it flattens a bit and will give you a nice large bottom edge for cutting holes for the filling.

BAKE THE COOKIES

  • Bake the cookies for about 15 minutes, until bottoms are golden brown (the tops should remain pale). Rotate the pan halfway through baking.
    sweet ricotta italian peach cookies the finer cookie

    This tray of cookies are perfectly round and smooth. The finished cookies benefit from nicely shaped cookies.

  • While the cookies are still warm, scoop from the bottom a large enough hole to hold some of the filling. Cup the cookie firmly in the palm of your hand to prevent cracking the cookie.
    sweet ricotta italian peach cookies the finer cookie

    Scooping out a hole to make room for the filling.

  • sweet ricotta italian peach cookies the finer cookie

    Removing the cookie centre.

  • sweet ricotta italian peach cookies the finer cookie

    Two cookie halves ready to be filled.

  • Set aside let cool completely.

ASSEMBLING THE COOKIES

  • Fill each cookie hole with enough ricotta filling to cover it (about a teaspoon).
    sweet ricotta italian peach cookies the finer cookie

    One cookie is filled properly, while the other one isn’t filled with enough cream and has air pockets.

  • Press the two flat sides of each half together and gently wipe away any filling that comes out at the edge.
    sweet ricotta italian peach cookies the finer cookie

    Cookies ready for the refrigerator until the filling firms.

  • Before the final decoration, refrigerate them until the ricotta filling is set and firm. They will be easier to handle in the final stages of decoration.

APPLYING THE FOOD COLOUR WASH TO THE COOKIES

  • Depending on the red food colouring you are using, dilute it so that it is resembles a coloured water. If you’re using a red gel, simply dip your dry brush into the container and “clean” your brush in a couple tablespoons of water or rum. Test the density of wash on one of your peaches and adjust it to be either darker or lighter according to your taste.
  • Brush each peach with the food coloring wash, and gently toss the peach in white sugar. Then place it on a tray.
    sweet ricotta italian peach cookies the finer cookie

    Brushing the peaches with a red colour wash.

  • sweet ricotta italian peach cookies the finer cookie

    Rolling the cookie into crunchy white sugar.

  • Chill cookies, covered with plastic wrap, for a few hours before serving. This will firm the ricotta and distribute the moisture throughout the cookie. Bring them to room temperature for about 10-15 minutes before serving.
  • Decorate the cookies with small mint leaves before serving, to mimic peach leaves.
    sweet ricotta italian peach cookies the finer cookie

    Sweet Ricotta Peach Cookies: The Finer Cookie.

STORING THE COOKIES

9 Comments

  1. gm diet 4 months ago

    These are beautiful. Thanks so much for coming by.

  2. Charlene 4 months ago

    Kim! These are beautiful – I love your site as well. How long does it take to make this cookies from start to finish? See you at FBC 2016!!

    • Author
      Kimberlie 4 months ago

      Hi Charlene, Thanks so much for coming by. These cookies are really quite easy and not technical at all. They are done in three stages: the cookie, the filling, and then the painting. Each step is super easy. Overall time I’d say would be 2hs or 2.5hs all together, but if you spread it out and do each step as it fits in with your day, you shouldn’t find it too fussy. Let me know how they turn out. I’m very interested.

  3. faithy 4 months ago

    These are gorgeous! These have to eat right away? Cannot keep for a few days once the filling is in right?

    • Author
      Kimberlie 4 months ago

      They are best eaten within the first few days. Let me know how it goes Faithy.

  4. Alice 4 months ago

    These are so beautiful, Kim! I also love all the pictures you took while making the cookies, I love seeing the process. 🙂

    • Author
      Kimberlie 4 months ago

      Thank you Alice!

  5. Patricia Dumais 4 months ago

    These cookies are just beautiful, and I bet they are as delicious as they look!

    • Author
      Kimberlie 4 months ago

      Thank you Patricia! So nice of you to say.

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