Sweet ricotta peach cookies

These orange infused sweet ricotta peach cookies really capture the essence of spring and summer. Recipe makes 22-24 peach cookies, each the size of an average apricot

500g (2 cups + 2 TBSPs) ricotta cheese
110g (1/2 cup) granulated sugar
1/2 – 1 tsp vanilla paste
zest of 1 medium orange
540g (4 cups) all-purpose flour (spooned and leveled)
1 tbsp baking powder
3 large eggs
155g (1/2 cup + 3 TBSPs) granulated sugar
120ml (1/2 cup) milk
115g (1/2 cup or 1 stick) unsalted butter, melted and cooled to warm, room T
zest of 1 lemon
granulated sugar for coating the cookies
liquid food coloring in red or pink
rum (optional)
mint leaves or other leaf decorations (optional)

Make ricotta filling 
In a medium bowl, whisk the ricotta with sugar until smooth and creamy. Stir in orange zest and vanilla. 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.

next instruction : www.sugarsalted.com

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