Pesche Italian Peach Cookies Recipes

PESCHE (ITALIAN PEACH COOKIES)

Steps:

• Preheat oven to 350 degrees Lightly grease cookie sheets or use parchment paper Mix together sugar, eggs and oil. Add flour and baking powder. Form 1" balls (cookies should be "flat" on the bottom where they rest on the cookie sheet) and bake about 10-15 minutes (until lightly browned on the bottom). while cookies are baking, prepare filling by combining the preserves and brandy. while cookies are baking, prepare icing by placing cup of sugar in a small deep bowl, the grenadine in a small deep bowl, and the brandy in a small deep bowl. When cookies come out of the oven, let cool for a few minutes. Take the cookies and use a knife to scoop out some cookie to form an indentation for the filling. Place some filling in the indentation and place the almond in the middle (the pit of the peach) Take another cookie and just put in the filling (no pit) this will be the other half. Put the two cookies together to look like a peach. Dip the peach to get it complete wet on the outside in the brandy, dip again in the grenadine for the red coloring. Roll peach in sugar and place in muffin cups. Before serving, garnish with leaves and or a clove in the middle.

ITALIAN PEACH COOKIE RECIPE

Steps:

• Preheat oven to 350°F/180°C. Line 3 large baking trays with non-stick baking paper.
• With an electric mix or hand held whisk, beat eggs and sugar until pale and thick approx 10 minutes.
• Whisk in cooled, melted butter, lemon zest and vanilla extract. Continue to whisk until thick and creamy mixture.
• Sift the flour, baking powder and salt and gently stir into the egg mixture. Followed by milk.
• Take a small amount of dough and roll into a ball. The size should be a little smaller than a walnut (approx ¾oz/20g). I have a little cookie scoop (ice cream scoop) which measures approx 1½in/3.5cm across (size #60 or #70 cookie scoop). This ensure even size balls. Make 52 little dough balls and place them onto the lined baking tray allowing a little room for spreading.
• Bake for 10-12 minutes. The cookies will be pale and are meant to be soft. Remove from the oven and leave to cool down a little bit.
• While still warm use a small knife or teaspoon to make a small hole in the bottom of the cookie. Use in another recipe like rum ball or truffles or crumble and sprinkle over ice cream.
• Fill each indent with pastry cream one then join the two halves together.
• Dip each peach into Alkermes liqueur. Drain on a wire rack for a few minutes to allow the liqueur to soak in. Then roll in granulated sugar.
• Place the peaches in cupcake cases and put them in the fridge for at least 12 hours before serving. They will soften beautifully.

PESCHE - ITALIAN PEACHES COOKIES

Steps:

• No need for a mixer - just cream butter and sugar with a wooden spoon, add eggs, continue to cream and then add lemon juice. Add almond extract (the amount is negotiable, and I tend to add a little bit more because I like mine very almondy). Combine baking powder with 3 cups of flour and add to slowly to creamed ingredients -- mix only with your hands! Add the rest of the flour until dough is not sticky. It takes some practice to get the texture perfect. You may have to add a little more flour to get it just right. You do not want it to be too greasy as the cookies will not rise well.
• Roll cookies into balls with about 1 tbsp worth of dough. Bake cookies at 325 degrees for 15-20 minutes -- watch until start to turn golden. Let cookies cool fully (sometimes I cook them the night before and let them sit out to dry). When cool, carve insides out to make room for pudding.
• Make two bowls of water and vanilla extract. Add yellow food coloring to one and red and yellow to other. Add just a few drops as you just want a light coloring. Have another small bowl of sugar ready for dipping.
• Fill one cookie with chocolate pudding and one with vanilla pudding and stick together. Dip "peach" half way into one colored water and then walf into the other. Sprinkle or dip in sugar (don't go overboard on sugar, you just need a little sprinkle as a finishing touch). Put in cupcake paper and freeze immediately. Take out and that when needed.

PESCHE DOLCI - ITALIAN "PEACH" COOKIES RECIPE

Steps:

• Preheat the oven to 350 F. Make chocolate and vanilla pudding prior to starting the cookies. 1. In a large mixing bowl, whisk the eggs and sugar together until the mixture is fluffy and thick. You can use hand held or stand mixer. 2. Add the butter to the bowl and continue to whip until it is fully incorporated. 3. Add the lemon and orange zests and mix well 4. Add the salt and 1/2 cup flour at a time, into the cookie dough until the batter is smooth. If the dough is too dry, you can add liquor if needed (or milk) 5. Taking a small amount of dough (Tbsp worth) and mold over a very well oiled walnut shell (use non-stick spray and spray the walnut shells VERY WELL!). Place onto a parchment lined baking sheet. 6. Bake in a preheated oven for 16 minutes. When 16 minutes are up, you can place the cookies under a LOW Broil, if you would like them to be browned on the tops (about 2 minutes. I do NOT put them under the broiler. 7. Allow to cool, until you can handle cookies, with a knife, trim any dough on the bottom of the walnut shells, off. 8. Pair up similar sized halves and set aside until ready to assemble Cookie Assembly: 1. In a small bowl, fill with Peach Schnapps and yellow food coloring. In a second small bowl, fill with Sambuca and red food coloring. In a third bowl, fill with granulated sugar. 2. Fill one half (one cookie) with the vanilla pudding and another half with chocolate pudding. Press the cookies together to form a peach. 3. Dip 1/2 peach cookie in red food coloring and the other half in the yellow food coloring. Roll the entire cookie in the sugar and then place the cookie in a cupcake liner. These cookies are best consumed in three days

PESCHE - ITALIAN PEACH WEDDING COOKIES

Steps:

• Heat oven to 350°.
• Lightly grease cookie sheets.
• Mix together sugar, eggs and oil. Add flour and baking powder.
• Form 1" balls (cookies should be "flat" on the bottom where they rest on the cookie sheet) and bake about 10-15 minutes (until lightly browned on the bottom).
• While still warm, take a small pointed knife and scoop out a pocket on the flat side of each cookie.
• Fill with preserves & spread a small amount on the flat sides as you join 2 cookies together to form the peach.
• Color the brandy with a little food coloring & dip the peaches to give them a "blush".
• Then roll the peach in granulated sugar.
• You may garnish with artificial leaves for presentation.
• **Variation--if you have the time to make these lovely cookies on the actual day that they will be eaten, you may fill the pockets with pastry cream, and then seal the two halves together with melted dark chocolate!