Peach cookies

September 10, 2020
If you are looking for a beautiful cookie that will light up your sweet table, then this is the perfect match. These Peach cookies are more cakes than cookies. They are small in size, almost bite-sized, and has the texture of a cake and a cookie both. 

The origin of these cookies are from Italy. But I have made some changes to the original recipe. The original cookie recipe dips these cookies with peach liqueur. But I used peach juice. You can also use milk. Some peach cookies are filled with Italian pastry cream. But I used peach and strawberry Jam here. Feel free to customize the filling as you make it. But stick to the recipe metric measurements when you make the cookie dough. These cookies cannot be made in scratch. 

(Makes about 14 cookies)


For the cookies
225g all purpose flour
60g powdered sugar
1 medium sized egg
1 tsp vanilla
3 tbsp sour cream/ 2 tbsp Greek yogurt
1 1/2 tsp baking powder 
1/4 tsp salt
110g butter 

For the filling
1/4 cup strawberry Jam
1/4 cup peach jam
Reserved cookie crumbs 
Crushed almonds or walnuts (optional)

For decoration 
2/3 cup milk/peach juice with yellow colour tint 
2/3 cup milk/peach juice with red colour tint
White sugar for coating
Green leaves as in the picture 


For cookies
  1. Preheat the oven to 180 degrees Celsius. Line 2 baking sheets with parchment paper.
  2. In a large bowl, beat butter and powdered sugar until creamy. Then add the egg, vanilla and sour cream. Beat in medium speed until the egg is mixed well. 
  3. Sift in flour, baking powder and salt to the mixture. Beat in a very low speed for 30 seconds until the flour is incorporated to the butter mixture. 
  4. Grease your hands with softened butter and scoop 1 tablespoons of the cookie dough. Shape them in to balls. (Always grease your hands before you scoop)
  5. Place the balls on the lined baking tray and bake for 13-15 minutes or until the bottoms are golden brown.
  6. Once the cookies are baked remove from oven and let them cool completely on the baking tray.
  7. When cookies are cooled, use a sharp knife and remove the cookie centre crumb and place it in a bowl and set aside, as it will be used for the filling. 

For the filling
  1. Mix all ingredients and make a thick paste. 
  2. Transfer the paste to a piping bag fitted with a small round tip nozzle. 
  3. Pipe the filling in to the centre of the cookies. Match two cookies. 

For Decoration 
  1. Dip the matched cookies in to the yellow coloured milk/peach juice first and then in to the red. 
  2. To get the peach look, you have to dip more of yellow colour and less of red colour. 
  3. Then coat the cookie with white sugar and place it in a tray. Let the cookies dry. 
  4. Decorate the cookies with leaves. Enjoy!

These cookies can be stored in the refrigerator up to 2 days. If milk is used for dipping, consume within a day after dipping. 
You may also paint the cookies with a clean paint brush and coat them with sugar. This can be stored for 3-4 days in an airtight container. 

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