Pesche Dolci Italian Peach Cookies Food

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!

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 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

ITALIAN PEACH COOKIES - PESCHE DOLCI RECIPE

Steps:

• 1. Preheat oven to 350 degrees F 2. In a large bowl, whisk the eggs and sugar together until the mixture is fluffy and thick. You can use hand held or stand mixer instead of whisking, if desired. 3. Soften butter in microwave for 10 minutes, or bring butter to room temp before using. Add to the bowl and continue to whip until butter is fully incorporated. 4. Add lemon and orange zests and mix. 5. 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 a little liquor or milk, if desired. 6. Taking a small amount of dough (Tbsp worth) and mold over an oiled walnut shell. Place on to a parchment lined baking tray. 7. Bake in a preheated oven for 20 minutes. When 20 minutes are up, switch oven to a low Broil, and gently brown the tops of the cookies (about 2 minutes). 8. Allow to cool completely and trim edges with a knife, if necessary. 9. Pair up similar sized halves and set aside until ready to assemble. COOKIE ASSEMBLY: You will need Peach Schnapps, Sambuca, granulated sugar, red and yellow food coloring, vanilla pudding and chocolate pudding (Use Torani Peach Syrup and Anise Syrup, if you aren't using alcohol) 1. In a small bowl, fill with Schnapps (or peach syrup) and add yellow food color. In a second small bowl, fill with Sambuca (Or Anise syrup) and add red food color. In a third small bowl, fill it with granulated sugar (you can also use turbinado sugar) 2. Fill one half (which is one cookie) with vanilla pudding. Fill a second half (another cookie) with chocolate pudding. Press them together to form a peach. 3. Dip 1/2 the peach in red food coloring and the other half in the yellow food color. After dipping, roll the entire cookie in sugar and then place cookie in a cupcake liner. These are Best consumed in 2-3 days