Peach Cookies or Pesche
Servings
8-10 peach cookies
Servings
8-10 peach cookies
Ingredients
Cookie Dough
Filling
Coating
Instructions
Cookie Dough
  1. Preheat oven to 350 F. Line a cookie sheet with parchment paper.
  2. In a large bowl, sift flour & baking powder. In another bowl, whisk egg with sugar until combined & fluffy. Whisk in milk, melted butter, vanilla & lemon zest until well combined. Gradually add flour mixture into wet ingredients until incorporated & a soft dough is achieved. Form the dough into 16-20 small balls; place on baking sheet & press slightly on top to flatten a bit.
  3. Bake for approximately 15-20 minutes. Remove from oven & cool on wire rack until cool enough to hold. With a sharp small knife remove the middle of the cookie forming a small hole. Reserve crumbs for filling.
Filling
  1. In a small bowl, combine filling ingredients; stir in reserved crumbs. Spoon into center holes of cookies & press together to form a peach.
Coating
  1. In a shallow bowl, combine lemon & peach gelatin powder. Place package of strawberry gelatin in another bowl. Place sugar in a third bowl.
Assembling
  1. Working with one cookie at a time, spritz cookie with a bit of water. Dip in lemon mixture, then in strawberry gelatin & then in sugar. Spritz with additional water & add more gelatin as needed to create desired ‘peach blush’ effect. Place on a wire rack to dry for an hour. Attach mint leaves to top of each cookie with additional preserves. Store in refrigerator.
Recipe Notes
  • Alchermes can be substituted for a peach liqueur or Chambord raspberry liqueur. For my peach cookies, I kept it simple & used a combination of jello powders to replicate the traditional idea.