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In this video my mother in-law joins us to make some traditional Italian cookies called “pesche dolci” in Italy otherwise known as Italian peach cookies.
Cookie Ingredients:
1 1/4 cups sugar
1/2 cup butter
3 eggs
3 1/2 cups flour
1/4 teaspoon salt
1 lemon- zest only
1/2 an orange- zest only
2 tablespoons whiskey or milk
Cookie Dough Procedure:
Preheat oven to 350F.
In a large bowl, whisk eggs and sugar together until the mixture is fluffy and thick. You can use a hand held, or stand mixer.
Soften the butter in the microwave for 10 seconds and add to the bowl and continue to whip until it is fully incorporated.
Add the lemon and orange zests and mix.
Add the salt, and a half of a cup of flour at a time into the cookie dough until the batter is smooth. If the dough is too dry, you can add the liquor if needed.
Taking a small amount of dough (tablespoon worth) and mold over an oiled walnut shell. Place on to a parchment lined baking tray.
Bake in the preheated oven for 20 minutes. When the 20 minutes are up, switch the oven to a low Broil, and gently brown the tops of the cookies (about 2 minutes)
Allow to cool completely, and trim edges if necessary using a sharp knife.
Pair up similar sized halves and set aside until ready to assemble.
Cookie Assembly Ingredients:
Peach Schnapps
Sambuca
granulated sugar
red and yellow food colouring
Chocolate and vanilla pudding
Cookie Assembly Procedure:
In a small bowl, fill it up the the Peach Schnapps, and add yellow colouring. In a separate small bowl, fill it up with Sambuca and mix in red colouring. In a third bowl, fill it with granulated sugar.
Fill once half (one cookie) with vanilla pudding, and the other half with chocolate pudding. Press them together to form a peach.
Dip half of the peach into the red colouring, and then the other half into the yellow colouring. Roll entire cookie in sugar, and then place cookie into a cupcake liner.
Serve when desired. These are best consumed within 2-3 days.
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