Ricotta filling – 2 heaping cups (500 g) ricotta cheese – 1/2 cup (110 g) granulated sugar – 1 teaspoon vanilla bean paste – 2 teaspoons orange zest Cookie – 4 cups (540 g) all-purpose flour, spooned and leveled – 2 teaspoons baking powder – 3 large egg – 3/4 cup (155 g) granulated sugar – 1/2 cup (120 ml) full-fat milk – 1 stick (115 g) unsalted butter, melted and cooled to room temperature – small pinch of salt – 1 teaspoon lemon zest To assemble – 1 cup granulated sugar, for coating the cookie – liquid food coloring in red or pink – 1 tablespoon rum, or peach liqueur or peach juice – mint leaves or other leaf decoration