These Peach Cookies filled with peach preserves and dipped into peach liquor are a delightful and delicate summer dessert.
Hello, my friends. I have one simple question I would like to ask you right away. Do these Peach Cookies (although I would rather name them mini cakes) look like real stone fruit? Have you thought for a second that Ben went nuts and decided to post photos of peaches instead of an actual recipe? I know although they don’t look exactly like real peaches, I’ve done quite a good job!
As some of you might remember, I was born in Russia, and these cookies were a very popular dessert when I was a kid. I wasn’t really interested in recipes from my childhood, but this year something has changed. I have shared some of the very common desserts including Chocolate Salami, Napoleone Cake, and Honey Cake “Medovik“. I am thinking to recreate a couple of other recipes this fall. Interesting, isn’t it? I believe this tendency might be related to the fact that I turned a certain age this year, so this could be some kind of nostalgia or an attempt to reconnect with the times I was a kid.
I had never made Peach Cookies before, so I googled the recipes, and I was surprised to find out a lot of similar ideas from different countries. I will not say this would be an authentic recipe from my childhood. First of all, I didn’t remember what some fillings were common back those years. I certainly remember jam and cream similar to thick custard. Also, it looks that dulce de leche (sometimes combined with chopped walnuts) was a common filling too. But although I do like dulce de leche, I opted out this idea. I did want something refreshing and summery.
Also, I believe back in those years people would dip these cookies into a syrop or something similar. I thought that dipping them into the peach liquor would elevate the taste to a more elegant level. I think that was a good idea as the cookies themselves are not super exciting to my liking. Alchohol makes everything better.
These Peach Cookies may look hard to make, but that’s not the case here. The actual baking isn’t complicated at all, but it takes a bit of your time to assemble them.
I won’t lie – these Peach Cookies look more extraordinary when they taste, in my book. You cannot expect too much from simple biscuits, sugar, and peach preserves. On the other hand, this is a very fun and charming summer dessert. Just don’t forget the peach liquor. On the side too :)
- 1,5 cups granulated sugar
- 3 large eggs
- 2/3 cup vegetable oil
- 1 tsp. vanilla extract
- 1 cup milk
- 3 tsp. baking powder
- 6 cups pastry flour
- a pinch of salt
- 2/3 - 1 cup of peach jam
- 1/2 cup peach liquor, divided *
- yellow and red coloring
- fine sugar, about 1 cup
- Preheat oven to about 170 degrees C (350 degrees F).
- Place the eggs and sugar in a large bowl and beat with an electric mixer until light, about 2 minutes.
- Add the oil and beat until creamy, then add the milk and vanilla.
- Sift and fold in the flour, salt, and baking powder and beta just until it is combined. The batter should be soft, a bit sticky but keeping shape. Dust with a bit more flour wh
- Take a small amount of batter in your hands and roll into a ball ~ 1 1/2 inches (you can make smaller or bigger) and place on a baking sheet covered with parchment. Continue to roll out keeping 1 inch distance between the cookies (they will not increase in size).
- Bake for about 15-20 minutes depending on their size. Keep an eye on them and don't allow to turn brown - they only should be brown on the bottom. The cookies will remain soft. Remove from the oven and let col completely.
- Using a knife or a small spoon, cut out a circle at the bottom (in the middle) of each cookie. Place the removed pieces in a bowl. Don't cut completely through the cookies.
- Once you have finished this, brake the cookie pieces into fine crumbs (you can easily do this with your fingers). Add enough of the peach jam to make a sticky feeling.
- Fill each cookie with some of the filling and match two parts. Clean out the edges from the jam.
- To decorate, divide the liquor into two parts into two bawls. Color each bawl with the yellow and red coloring. Place the sugar in another plate.
- Carefully dip each cookie sandwich into the red mixture (about 1/2 of the cookie), then dip the another part into the yellow mixture. Play with colors (dipping 2/3 or full way, keeping longer in a particular color etc) as this creates diverse pasterns.
- Shake the cookie to remove the excessive liquid (you can dry out on paper too), then dip into the sugar.
- Place the cookies on a board / parchment to dry out for about an hour.
- Keep cookies in a container. I don't recommend placing them in the fridge as the sugar coating might turn soggy.
- P.S. This will result in at least 20 large cookies so you might cut the amount of dough.
* If you don't have or don't want to use peach liquor, you can make simple sugar syrup and add some peach flavor (optionally). But this will make the cookies taste sweeter.