Italian Peach Cookies (Print Version)
# Ingredients:
01 -
1¾ cups + 1½ tablespoons all purpose flour (at least 11% protein).
02 -
1 teaspoon baking powder.
03 -
1/4 cup + 1 tablespoon granulated sugar.
04 -
1 pinch salt (1/4 teaspoon if using unsalted butter).
05 -
1/4 cup butter, softened.
06 -
Zest of 1/2 lemon.
07 -
1 large egg, room temperature.
08 -
1 teaspoon vanilla.
09 -
3 tablespoons milk, room temperature (2% or whole).
10 -
1/2 cup Alchermes Liqueur.
11 -
1/4 cup granulated sugar for coating.
# Instructions:
01 -
Pre-heat oven to 350F (180C). Line baking sheets with parchment paper. Prepare Italian Pastry Cream and chill 2-3 hours.
02 -
Mix flour, baking powder, sugar, salt, butter, zest, vanilla and egg. Add milk gradually until soft, slightly sticky dough forms.
03 -
With floured hands roll into 16 equal balls. Place on baking sheets 1 inch apart.
04 -
Bake 15-20 minutes until golden.
05 -
When cool enough to handle, cut small well in center of each cookie.
06 -
Once completely cool, fill holes with pastry cream and sandwich cookies together.
07 -
Dip in Alchermes, let rest 30 seconds, then roll in sugar. Chill 30-60 minutes.
08 -
Decorate with mint leaf before serving.
# Notes:
01 -
Make pastry cream first as it needs chilling time.
02 -
Can substitute Alchermes with Red Campari or peach liqueur plus food coloring.
03 -
Filled cookies keep 1-2 days refrigerated.
04 -
Unfilled cookies can be frozen up to 3 months.