SWEET RICOTTA PEACH COOKIES

Steps:

• In a medium bowl, whisk the ricotta with sugar until smooth and creamy.
• Add orange zest and vanilla and stir until incorporated.
• Chill the mixture, covered with plastic wrap, while you make the cookies.
• Preheat the oven to 180 degrees C (350°F) with rack in the center of the oven. Line two baking sheets with parchment paper and set aside.
• Sift flour and baking powder into a large bowl.
• In another bowl, whisk the eggs and sugar until combined. Whisk in milk, melted butter and lemon zest until smooth.
• Mix the wet ingredients into dry in 2-3 additions, until well incorporated.
• Finish mixing the dough with your hands and press it into a ball. If it's very sticky add another tablespoon or two of flour until it sticks together. Let rest for 5 minutes.
• With the help of a spoon, roll the dough into 44-48 small balls (shape them with your hands until smooth) and transfer them to the prepared baking sheets.
• They need to be placed about 2.5cm (1 inch) apart, as they will rise during baking.
• Press down each ball slightly, so it flattens a bit.
• Bake the first round for about 15 minutes, until bottoms are golden brown (the tops will remain pale). Rotate the pan halfway through baking.
• As you take the first tray of cookies out, put the second one in the oven.
• While the cookies are still warm, cut a circle in the bottom of each cookie and scoop out enough of a cookie for it to hold some filling. (Be careful, don't pierce the cookie too deep or you risk breaking it.) Set aside.
• Do the same with the second tray.
• Find a pair for each cookie, you want the halves of the peach to be of similar size.
• Fill each cookie hole with enough ricotta filling that it covers it (about a teaspoon). Press the two flat sides of each half together and gently wipe away any filling that comes out at the edge.
• Brush each peach with food coloring, gently roll it in sugar and place on a large plate.
• Continue with the rest of the cookies.
• Chill cookies, covered with plastic wrap, for a few hours before serving. This will harden the ricotta and moisten the cookies.
• Decorate the cookies with small mint leaves before serving, to mimic peach leaves.
• These cookies keep for about 4 days and taste best on the first two days. Leave them out at room temperature for about 10-15 minutes before serving.