Ingredients: |
Ingredients: 3 Large Eggs
2 Cups Sugar
1 Cup Vegetable Oil...
1 Teaspoon Vanilla Extract
4 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Cup Whole Milk
6 Cups All-purpose Flour
The Filling
Peach Jam (I find this too sweet, so I use vanilla pudding 1 part and lemon pie filling 2 parts or patisserie cream made with vanilla bean). You can use plain vanilla or chocolate pudding as long as it’s “thick” enough to hold the two peach halves together. For a perfect Peach Cookie, use custard-like my Nonna!
Garnishing
Peach Liqueur (I use Peach Brandy)
Yellow & Red Food Colouring
Granulated (table sugar) for rolling the peaches in after dying them
Mint Leaves (fresh) and whole cloves (for "stems")
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Directions: |
Directions:Preheat your oven to 350 degrees. In a large bowl, beat eggs and sugar for 3 minutes or until fluffy. Add oil. Continue to beat well. Then add vanilla and milk. Beat again. Blend separately the flower, baking powder and salt, and add these to the wet mix until mixed well. The dough will be sticky but good enough to handle in your hands. Form round balls about (1 ½ inch for big peaches) or for smaller sized ¾ inch and place on parchment lined cookie sheet. Bake for 15-20 min. or until light brown on bottom. Let cool (I let mine cool overnight).
Find “mates’ for each cookie to ensure proper size. “hollow” out the bottoms only (don’t go all the way to the round part of the cookie or it will break when you soak them in liquor). Set these aside.
In two separate bowls pour liquor about ½ cup each and add several drops of red dye in one, and yellow dye in the other. You will quickly roll the assembled peach primarily into the ‘red’ bowl, and then quickly into the ‘yellow’ bowl for a flash of yellow to give peaches a natural peachy surface.
In a 3rd bowl, fill with granulated table sugar (don’t use the super fine as the alcohol will dissolve it.. the heavier coarser sugar is best for that “fuzzy” look).
Assemble cookies: Fill each cookie with cream of your choice. Place two matching halves together and gently press so they stick. Set them aside for a few minutes after cleaning off any cream that may have leaked out.
Quickly run your entire peach through the red, and then the yellow over areas you missed with the red. Set aside and let the liquor absorb into cookie. Roll the entire peach into the sugar and set in cupcake holders. Garnish. Set aside and let your sugar crystallize.. then serve! You can freeze them.. but they'll be gone in no time! |
This recipe for The Peach Cookie is from