Honey Peach Ricotta Cookie

The garden party cookie. This one came from a Saturday morning at the Amagansett farmers market — a pint of fresh ricotta from Catapano Dairy, a bag of white peaches still warm from the sun, and a jar of honey from Round Swamp. I baked the first batch that afternoon and they were gone by dinner. Ricotta makes a cookie impossibly soft — like biting into a cloud that someone dusted with cinnamon. The honey is local and raw, stirred in instead of sugar so the sweetness is floral, not flat. The peaches are diced small and folded in last so they keep their shape — tiny bursts of summer in every bite. And the lemon zest ties everything together the way a squeeze of citrus finishes a perfect dish. This is the cookie you bring to the house where they already have everything.