Ingredients:

• ¾ cup (1 ½ sticks) butter, softened
• ¼ cup light brown sugar, packed
• ½ cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 ½ cups all-purpose flour
• ¼ tsp baking powder
• ¼ tsp salt

• 
  For Filling
• 1 cup ricotta cheese
• 6 oz. cream cheese, softened
• ½ cup powdered sugar
• 1 tsp cinnamon
• 1 tsp orange zest
• 18 Milk Chocolate Blossoms

Instructions:

1. In a large bowl, use electric mixer to cream the butter, brown sugar, and granulated sugar until light and fluffy, about 4 to 5 minutes. Add eggs and vanilla extract and mix again, about 1 minute.
2. In a small bowl, whisk together flour, baking powder, and salt. Add dry ingredients to wet ingredients and mix on low speed until fully incorporated, about 2 minutes.
3. Use a cookie scoop to form 1 inch dough balls and place them 3 inches apart on lined baking sheets. Use the back of a teaspoon to press an indentation into the center of each ball. Transfer cookie sheets to freezer to chill for 30 minutes.
4. Preheat oven to 350º. Bake cookies for 12-15 minutes, or until edges are golden brown. Remove from oven and let cool completely.
5. While cookies bake, use electric mixer to combine ricotta, cream cheese, and powdered sugar until fluffy. Stir in orange zest and cinnamon.
6. Using a piping bag or teaspoon, fill the center of each cooled cookie with ricotta mixture and top with Milk Chocolate Blossom.