Peach-shaped cookies are a favorite for my Christmas table – they look festive and extra pretty, perfect among the traditional goodies that I bake each year for the holidays. I’ve seen the recipe for peach-shaped cookies on lots of Romanian blogs – it’s a really popular dessert during this time of the year.
You might have come across this dessert if you’re from Italy – these peach-shaped cookies are just as popular there as they are in Romania. I’m not sure about the origin of these cookies, but they’re a dessert that I just couldn’t miss making for Christmas.
The peach-shaped cookies I made today contain delicious, buttery cookies, glued together using a filling made with peach jam and peach liquor (skip it if you’ll serve them to kids). You can also add finely-chopped nuts, but you’ll have to increase the quantity of liquids to get the right consistency for the filling.
Some people prefer to make a cocoa-based filling for the peach cookies, or even fill them with chocolate spread, but I thought I should make them taste like actual peaches if that’s what they look like, right?
For decorating these cookies you’ll need some good-quality gel food coloring. They’re dipped in sugar, but once, I dipped them in finely shredded coconut, and I think I even liked them more that way. The classic recipe requires dipping them in sugar, but you can use either for your cookies.
500-550 g flour
180 ml milk
170 g sugar
100 g butter, melted and cooled
1 teaspoon of baking powder
300 g peach jam
50 ml milk
2 tablespoons peach liquor
200 ml milk
Yellow and red gel food coloring
- In a bowl, beat the eggs, then add the sugar and lemon peel and mix well.
- Add the milk, the melted and cooled butter and mix.
- Gradually incorporate the flour, stirring with a fork until you get a soft dough, which can be molded. Add up to 50 grams of flour if it’s too difficult to work the dough.
- Preheat the oven to 170 ° C and put baking paper in a large tray (I used the one from the stove).
- To make cookies, take a piece of dough and roll it well between your hands. It would be best to weigh each ball. This way, the cookies will be equal in size.
- I have formed 25-grams balls, and rolled them well between my hands so they wouldn’t have cracks. Any cracks or bumps will spoil the look of cookies after you put them in the oven.
- Put the balls in the baking tray and lightly flatten each ball with your fingers. I could fit 24 balls in the tray, and baked 2 trays, so a total of 48 halves which makes 24 peaches.
- Bake for about 15 minutes. The tops of the cookies should remain pale, and the bottoms lightly browned.
- Let them cool.
- For the filling, use a knife to cut a circle on the bottom side of each cookie, making sure you don’t crack the edges. Save the dough crumbs.
- To the crumbs, add the milk, peach jam and liqueur, then mix thoroughly.
- Add one teaspoon of cream to every cookie half, then sandwich the cookies together. Remove the excess with a spoon or your finger.
- For decoration, mix red and yellow gel food coloring with 100 ml of milk in 2 different bowls, and put sugar in another bowl.
- Take each peach cookie and sink half in the yellow milk, then the other half into the pink milk.
- Put them on a paper towel to remove excess liquid, then roll them through granulated sugar.
- Use fresh mint leaves to decorate each peach-shaped cookie.