Italian Peach Cookies
Delightful summer cookies with a peach filling and sweet syrup, perfect for impressing guests at special occasions.
Ingredients
Dough Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened Make sure butter is softened for easy mixing.
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/4 cup peach liqueur Can be replaced with more milk or juice for a non-alcoholic version.
Filling and Coating
- 1 cup creamy filling (buttercream or mascarpone) Experiment with different creamy fillings.
- peach-colored liqueur syrup
- sugar for rolling
- mint leaves for garnishing Adds a fresh touch to the presentation.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the sugar and butter. Add in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, mix the flour and baking powder. Gradually add the flour mixture to the creamed mixture alternately with the milk.
Baking
- Take spoonfuls of dough, roll them into small balls, and place them on a baking sheet.
- Bake for 12-15 minutes until lightly golden. Let them cool.
Filling and Finishing
- Once cooled, slice each cookie in half and fill the center with the creamy filling.
- Dip the filled cookies in the peach liqueur syrup, then roll them in sugar to coat.
- Place a mint leaf on top of each cookie for garnish.
Notes
To keep Italian Peach Cookies fresh, store in an airtight container at room temperature for up to a week. For longer storage, freeze with parchment paper between layers. Thaw at room temperature before serving.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 50mgFiber: 1gSugar: 10g
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