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Italian Peach Cookies
Italian peach cookies are simple vanilla cookies filled with peach buttercream. A dusting of sugar makes these adorable treats glisten.
👥 4 Servings⏱️ Prep & Cook: 2h 15m⏳ Prep: 1h👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
- ●spatula
- ●measuring spoon
- ●knife
📝 Preparation Steps
1
For the cookies: Preheat the oven to 350°F. Line 1 baking sheet with parchment paper.
2
In a medium bowl, whisk together the flour, baking powder, and salt.
3
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and 1 cup of granulated sugar on medium speed until creamy, 3 to ⏱️ 4 minutes. With a rubber spatula, scrape the bottom and sides of the bowl. With the mixer on low speed, add the eggs, one at a time, and the vanilla. Scrape the bottom and sides of the bowl and increase the speed to medium, beating until well combined, 1 to ⏱️ 2 minutes.
large eggs, room temperature2
4
With the mixer on low speed, gradually add the flour mixture to the butter mixture alternating with ¼ cup of milk, beginning and ending with the flour mixture, beating just until combined after each addition.
5
Using a 1-teaspoon measuring spoon, scoop scant teaspoonfuls of cookie dough onto the prepared baking sheet, leaving about 1 ½ inches of space between each cookie. Roll each scoop with your palms until a smooth ball forms and place it back on the prepared baking sheet. Gently press each cookie ball so the tops are smooth and form a rounded disk. Cover any remaining dough in the bowl with plastic wrap.
6
Bake until lightly golden on the bottom and the cookie springs back when poked, 10 to ⏱️ 12 minutes. Let the cookies cool on the baking sheet for about ⏱️ 5 minutes. Transfer them to a wire rack to cool slightly, ⏱️ 5 minutes. Repeat rolling and baking with any remaining dough.
7
While the cookies are still slightly warm, use a small knife to cut a ¼ teaspoon-sized circle into the underside of each cookie. Use a ¼-teaspoon measuring spoon to hollow out a small hole in the bottom of each cookie.
8
For the peach buttercream: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, vanilla, and salt on medium speed until smooth. Reduce the speed to low and gradually add the powdered sugar. Scrape the bottom and sides of the bowl and add the peach preserves. Increase the speed to medium-high and beat until fluffy, about ⏱️ 1 minute.
9
Use a small offset or rubber spatula to spread a small amount of the peach buttercream into each hollowed out hole on the underside of the cookies. Spread a thin layer on the bottoms of the cookies just so that the sandwich cookies stick together. Press cookie bottoms together to form sandwiches.
10
Divide the remaining ½ cup of milk between 2 small bowls. Add 1 or 2 drops of red food coloring to 1 bowl of milk to dye it pink. Add 1 or 2 drops of yellow food coloring to the second bowl of milk to dye it yellow. Place the remaining 1 cup of granulated sugar into a medium bowl.
Red food coloringYellow food coloring
11
Quickly dip one side of a sandwich cookie in the yellow milk and the other side into the pink milk, allowing excess milk to drip off the cookie; this is just a brief dip. Roll the cookie in the granulated sugar until well coated. Repeat with the remaining cookies.
12
Place mint or basil leaves between the sandwich cookies to resemble a peach stem. Or, use a plastic leaf and warn your guests!
Mint or basil leaves, optional
13
The cookies can be stored in an airtight container at room temperature for up to 2 days, and in the refrigerator for 1 week.
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