Method

• In a large mixing bowl, cream together butter and granulated sugar until light and fluffy, about 3-5 minutes. Then, beat in the eggs, vanilla extract, and fresh orange zest until well combined.
• In another bowl, whisk together all-purpose flour, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture until just combined.
• Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for at least 30 minutes to firm up.
• Preheat your oven to 350°F (175°C). Roll the chilled dough into 1-inch balls, make an indent in the center of each ball, and place them spaced out on prepared baking sheets.
• Bake in the preheated oven for 12-15 minutes, or until the bottoms are lightly golden. Remove from the oven and allow to cool completely on a wire rack.
• In a bowl, mix the well-drained ricotta cheese, powdered sugar, fresh orange zest, and optional orange liqueur until smooth. Gently fold in the dark chocolate or chocolate chips. Chill the filling for 15-20 minutes to set.
• Once cooled, spread a generous layer of the ricotta filling on one cookie half, then place another cookie half on top. Optionally, coat the assembled cookies in apricot jam and roll in peach-colored sanding sugar for a delightful finish.
• Optional: Drizzle with melted chocolate for an extra touch of decadence!