PEACH COOKIES
Steps:
- For the cookies, first preheat oven to 350 degrees F.
- Line two baking sheets with parchment paper.
- Place the eggs and sugar in a bowl and beat with an electric mixer until light, about 3 minutes.
- Add the oil and beat until creamy, then mix in the milk and vanilla.
- Mix the flour with the baking powder and salt, then add this to the batter and beat just until it is combined.
- Take a small amount of batter in your hands, and roll into a ball about 1 1/2 inches for large, 3/4 of an inch for the small sized cookies and place these on the baking sheets.
- Continue to roll out all of the batter into balls, and then bake for about 15 to 20 minutes or until very light brown on the bottom.
- Cool well.
- For the filling, use a sharp knife, and cut out a circle at the bottom of the cookie removing the cookie centers and placing these in a bowl.
- Be careful not to cut completely through the cookies, but you need to make space for the filling.
- Once you have cut the bottom of each cookie, break up the cookie pieces you have cut out into fine crumbs.
- Add enough of the peach jam to the cookie crumbs until you have a sticky filling.
- Carefully fill each cookie, and then matching cookies or shape and size, place two cookies together, using the peach mixture as glue to hold the cookies together.
- Clean any peach jam that may ooze from the seams.
- To decorate, place about 1/2 cup of the peach liqueur in two separate bowls, and color one yellow and the other red.
- In a third bowl, place the suer fine sugar. (I found the cookies worked better if the colors were fairly strong.)
- Carefully dip each cookie pair into the red mixture first 3/4 of the way up the cookie, then dip the other end in the yell mixture.
- I found that if I then dipped the yellow end briefly in the red liquid it created a more natural looking color.
- Gently blot the cookie with paper towels to remove most of the liquid, then immediately roll the cookie in the sugar.
- Place the finished cookie on a sheet of waxed paper to dry and continue to color the rest of the cookies in the same manner.
- Once the cookies have dried, you can insert a couple of mint leaves and a whole clove to resemble a peach.
PEACH COOKIES
Get ready to fool and delight your friends with these cookies. They look exactly like little peaches and are as delicious as they are gorgeous!
Provided by Food Network Kitchen
Categories dessert
Time 10h35m
Yield 24 servings
Number Of Ingredients 24
Steps:
- For the pastry cream: Whisk together 1 1/2 cups of the milk, 1/4 cup of the sugar and the salt in a medium saucepan. Bring to a simmer over medium heat, whisking until the sugar is dissolved.
- Meanwhile, whisk the cornstarch and egg yolks with the remaining 1/2 cup milk and 1/4 cup sugar in a medium bowl until smooth. Ladle about 1/2 cup of the hot milk mixture into the bowl while whisking, then add all of the mixture back to the saucepan. Bring to a boil, whisking constantly; let boil until thickened, about 2 minutes. Strain through a fine-mesh sieve into a bowl, then stir in the preserves, schnapps and almond extract. Cool the pastry cream slightly, then cover the surface directly with plastic wrap and refrigerate until cold.
- For the cookies: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, baking powder and salt in a medium bowl. Whisk together the sugar, milk, butter, nectar, schnapps and eggs in a large bowl. Add the flour mixture and beat with a wooden spoon until smooth to make a thick, sticky dough.
- Lightly grease your hands with the oil and roll tablespoons of the dough into balls, arranging them about 1 1/2 inches apart on the lined baking sheets. Bake one sheet at a time, until the undersides of the cookies are golden and the tops are just set, about 15 minutes. Cool just a few minutes. While the cookies are still warm, use a sharp paring knife to cut an approximately 1-inch-wide teaspoon-sized divot into the flat side of each cookie (be careful not to pierce the tops or sides of the cookies). Bake the other sheet of cookies and cut out the divots. Cool the cookies completely.
- Spoon a heaping teaspoon of pastry cream into each cookie, then sandwich 2 similar-looking ones together to make a peach shape, cleaning off any pastry cream that squeezes out of the seams. At this point, the cookies may not stick together very well; prop them up next to each other to keep their shape.
- For decorating: Combine the nectar and almond extract in a small bowl and add enough food coloring to make it bright red, about 8 drops. Put the sugar in another bowl.
- Working one at a time, paint each peach cookie all over with the red nectar mixture using a medium paintbrush, then roll in the sugar to coat thoroughly. Make sure the cookies are still nicely sandwiched and place in a 9-by-13-inch baking pan (the cookies should fit snugly in the baking pan so that they keep their shape). Cover the dish with plastic and refrigerate 8 hours and up to overnight (this will blend the flavors and also set the pastry cream to keep the cookies together).
- Just before serving, garnish each cookie with a clove and mint sprig to look like little stems.
ITALIAN PEACH COOKIES - PESCHE DOLCI
Amazingly beautiful Italian peach cookies recipe. So easy to make and so delicious. Surprise your family and friends with this wonderful peach cookies filled with sweet ricotta. These cookies popular mostly in Italy but not only. You can fill them with Nutella or chocolate spread or any other filling that you like. my favorite filling for these beautiful cookies is sweet ricotta with orange zest.
Provided by TheCookingFoodie
Categories Cookie Recipes Italian Recipes Christmas Dessert Recipes Dessert Recipes
Yield 18
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350F (180C) and line two baking sheets with parchment paper. 2. In a large bowl sift flour and baking powder 3. In another large bowl whisk eggs and sugar until combined and fluffy, whisk in milk, melted butter, vanilla paste and lemon zest until well combined. 4. Gradually add the flour into the wet ingredients and mix until incorporated and soft dough is formed. 5. From the dough form small balls, approximately 1oz (30g) each. Place the balls on the baking sheet and press slightly on top to flatten a bit. Leave 1-inch space between the cookies. 6. Bake 1 try at the time for 10-11 min. the cookies should stay pale and the bottom golden brown. 7. While the cookies still warm make little holes with a knife or spoon. 8. Make the filling: place ricotta, sugar, orange zest and vanilla paste in a bowl. Mix well until incorporated. Transfer to a piping bag. 9. Pipe the filling into the cookies, close two cookies together. 10. In a medium bowl pour apple juice and food coloring. in a small bowl place sugar. deep each cookie in the juice and then roll in sugar. Or brush the cookies with food coloring (in this way you can control the color) 11. Decorate with mint leaves and place in the fridge for 2 hours.
PESCHE - ITALIAN PEACH WEDDING COOKIES
Years ago, my grandmother and great-aunt went to Italy for their cousin's daughter's wedding. They ALWAYS tell the story of this glorious table full of these delectable cookies shaped like little peaches. My great-aunt, being the baker of the family, asked her cousin for the recipe. She was told that these lovely little cookies were traditionally served at weddings there in their small Italian village. The recipe itself is quite simple, however, it is the method in which you assemble the cookies that makes these so unique. My great aunt adapted the original filling. In Italy, the peach cookies were filled with cream custard held together at the crease by dark chocolate. Because she needed to make her's in advance, she changes the filling to peach preserves. If you use the traditional cream for the filling, the cookies must be made and eaten THAT DAY. I've left the recipe in her original words. The number of cookies this makes is an ESTIMATE! Will update after I speak to my great-aunt.
Provided by Kozmic Blues
Categories Dessert
Time 1h10m
Yield 100 cookies
Number Of Ingredients 9
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!
Nutrition Facts : Calories 96.3, Fat 4.8, SaturatedFat 0.7, Cholesterol 14.9, Sodium 27.7, Carbohydrate 11.7, Fiber 0.3, Sugar 4, Protein 1.5
ITALIAN PEACH WEDDING COOKIES
When my daughter was preparing for her wedding, my Cousin Rhonda Kerns from West Virginia sent me this recipe to make for an Italian Tradition for the reception. They are time consuming but, oh my goodness they are absolutely beautiful and make a beautiful presentation on large serving trays! The private club that we held the...
Provided by Gerri Frank
Categories Cookies
Time 1h45m
Number Of Ingredients 12
Steps:
- 1. Beat the eggs; add the oil, baking powder, cup of sugar and flour. Mix well then refrigerate overnight. Roll into balls a bit smaller than a walnut. Bake 15-18 minutes on ungreased cookie sheet. When cookies have cooled a little bit, scoop out a small hole in the middle of the flat side of the cookie (large enough to hold a cherry) while handling very gentle. Then finish cooling. Fill the hole and spread a little frosting on the flat side of the cookie with cream cheese frosting and then insert the cherry in the whole. Place another flat side of cookie ontop of the filled one. Use your finger to smooth the frosting all the way around where the two cookies are joined together. This will help keep the cookies from absorbing too much liquid when dipped in it. Mix vermouth and food coloring together. Dip cookies quickly. Roll in sugar and let sit for 10 minutes. Shake off excess sugar and then roll in sugar again. Use a squeeze tube or can of green frosting to add the stem and leaf. Place each into their own cupcake paper cup. Beautiful! Looks like a PERFECT PEACH with a surprise in the middle! Tip: Try to match up two cookies that are similar in size after baking before joining them together for more perfect looking peaches. I have even frozen these with good results. Just make sure you put a label on them if there is the possibility of a recovering alcoholic is amoung those being treated to these beautiful cookies.
PESCHE DOLCI - ITALIAN "PEACH" COOKIES RECIPE
Provided by Maverick19
Number Of Ingredients 15
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
PEACHY COOKIES
One bite of these pretty pastries and you'll think they came fresh off the tree instead of the cookie plate. I bake these filled cookies for holidays, weddings and celebrations that call for a peach of a cookie! -Andrea Cuteri, Coraopolis, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 2h45m
Yield about 3-1/2 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, beat the eggs, sugar, oil, milk and vanilla until blended. Combine flour and baking powder; gradually beat into egg mixture. , Roll into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 325° for 13-15 minutes or until firm. Remove to wire racks. , While cookies are warm, use a sharp knife and small spoon to cut and scoop out about 1/2 teaspoon crumbs from the bottom of each cookie; set crumbs aside (about 1-1/2 cups) for filling. Cool cookies completely., In a small bowl, combine the filling ingredients; stir in reserved crumbs. Spoon into two cookies; spread a thin amount of filling on cookie bottoms and press together to form a peach. Repeat with remaining cookies and filling., In a shallow bowl, combine one package each of lemon and orange gelatin powder. Place one package of strawberry gelatin powder in another bowl. Place sugar in a third bowl. , Working with one cookie at a time, spritz cookie with water. Dip in lemon gelatin mixture, then in strawberry gelatin and then in sugar; spritz with additional water and add more gelatin as needed to create desired peach blush effect. Place on a wire rack to dry for 1 hour. , Repeat with remaining cookies and packages of gelatin. Attach mint leaves to the top of each cookie with additional preserves. Store in the refrigerator.
Nutrition Facts :
PESCHE - ITALIAN PEACHES COOKIES
Labor-intensive, but well worth the effort. These cookies are typically only served at weddings or special holidays because they require a gathering of women to increase the rate of production and the fun. My cousins and I spent countless holidays sneaking into the freezer to snag a tasty frozen peach. Finally, we convinced my nonna to teach us how to make this special peaches and we have enjoyed making them ever since. They freeze well and are actually better if frozen immediately and taken out when needed. These are meant to be enjoyed with many friends and family and they NEVER disappoint. In fact, after living in Italy for two years, I learned that my nonna's peaches were better than any I could find in Italy. I think some recipes have been corrupted by modern conveniences, but my nonna's recipe has not changed since she immigrated in the 50's.
Provided by nclorusso
Categories Dessert
Time 2h45m
Yield 30-40 cookies, 30-40 serving(s)
Number Of Ingredients 13
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.
ITALIAN PEACH COOKIES RECIPE - (4.1/5)
Provided by ctozzi
Number Of Ingredients 15
Steps:
- For the cookies, first preheat oven to 350°F. Line two baking sheets with parchment paper. Place the eggs and sugar in a bowl and beat with an electric mixer until light, about 3 minutes. Add the oil and beat until creamy, then mix in the milk and vanilla. Mix the flour with the baking powder and salt, then add this to the batter and beat just until it is combined. Take a small amount of batter in your hands, and roll into a ball about 1 1/2 inches for large, 3/4 of an inch for the small sized cookies and place these on the baking sheets. Continue to roll out all of the batter into balls, and then bake for about 15 to 20 minutes or until very light brown on the bottom. Cool well. For the filling, use a sharp knife, and cut out a circle at the bottom of the cookie removing the cookie centers and placing these in a bowl. Be careful not to cut completely through the cookies, but you need to make space for the filling. Once you have cut the bottom of each cookie, break up the cookie pieces you have cut out into fine crumbs. Add enough of the peach jam to the cookie crumbs until you have a sticky filling. Carefully fill each cookie, and then matching cookies or shape and size, place two cookies together, using the peach mixture as glue to hold the cookies together. Clean any peach jam that may ooze from the seams. To decorate, place about 1/2 cup of the peach liqueur in two separate bowls, and color one yellow and the other red. In a third bowl, place the super fine sugar. (I found the cookies worked better if the colors were fairly strong.) Carefully dip each cookie pair into the red mixture first 3/4 of the way up the cookie, then dip the other end in the yell mixture. I found that if I then dipped the yellow end briefly in the red liquid it created a more natural looking color. Gently blot the cookie with paper towels to remove most of the liquid, then immediately roll the cookie in the sugar. Place the finished cookie on a sheet of waxed paper to dry and continue to color the rest of the cookies in the same manner. Once the cookies have dried, you can insert a couple of mint leaves and a whole clove to resemble a peach.
More about "italian peach cookies recipe 415 food"
ITALIAN PEACH COOKIES - CRAVING HOME COOKED
From cravinghomecooked.com
4.3/5 (6)Total Time 1 hr 15 minsCategory Cookies, DessertCalories 420 per serving
PEACH COOKIES MADE FROM SCRATCH - ITALIAN PESCHE DOLCI
From homecookingadventure.com
4/5 (10)Total Time 1 hrCategory DessertCalories 179 per serving
PESCHE (ITALIAN PEACH COOKIES) - COOKING WITH NONNA
From cookingwithnonna.com
LILLA'S FAMOUS PEACH COOKIES - FEELING FOODISH
From feelingfoodish.com
ITALIAN PEACH COOKIES - WEDDING COOKIE TABLE
From weddingcookietable.com
ITALIAN PEACH COOKIES RECIPE
From anitalianinmykitchen.com
HOW TO MAKE ITALIAN PEACH COOKIES - PESCHE DOLCI
From youtube.com
ITALIAN PEACH COOKIES - TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
ITALIAN PEACH COOKIES RECIPE – PLUM DELUXE TEA
From plumdeluxe.com
OUR RECIPE OF THE WEEK: PESCHE DOLCI OR FAUX PEACH COOKIES
From italymagazine.com
ITALIAN PEACH COOKIES - MY RECIPE MAGIC
From myrecipemagic.com
ITALIAN PEACH COOKIES — DAMN, SPICY!
From damnspicy.com
COOKIE TABLE WEEK: ITALIAN PEACH COOKIES - CBS PITTSBURGH
From cbsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love