Friday, May 4, 2018

Peach Cookies

Peach-shaped, buttery and soft sandwich cookies filled with melted dark chocolate, infused in maraschino and rolled in sugar
These beautiful and impressive cookies will make you dream of summer and sunshine

I'm so excited to share this recipe with you today! 
These beautiful peach cookies might be one of the first things I've ever baked, or more like helped out baking, given that I was probably only a few years old.
My next door neighbor used to make them all the time, and I was always welcomed over to help out. So fun... the mixing, rolling, eating the little scraps of cookies cut out from the bottom, licking the chocolate off the spoon, tasting the maraschino ...oops, did I just say that?!?
Anyways, even 5-year-old Manuela thought that the best part of baking is savoring your creations, every step of the way. Before. Everyone. Else :) 
And here is my first bite ... Throw-your-head-back-and-close-your-eyes kind of good!

Now, let's not get confused by the name. These 🍑cookies don't actually have any sort of peach in them. The name just comes from their cute shape and color. 
The traditional recipe asks for the sandwich cookies to be dipped in maraschino (or alchermes), which gives them their pink color and aromatic flavor.
If like me, you need a kids' friendly dessert, you can substitute the liqueur with non-alcoholic maraschino cherry juice, or other fruit juice (maybe with the addition of pink food coloring). The taste will not be exactly the same, but it's a great alternative.
This recipe is pretty simple, especially given the impressive looking cookies at the end.
Prepare the cookie dough, roll it into small balls and bake. Once these have cooled down a little, cut out a small hole at the bottom of each. Fill with semi-sweet melted chocolate, or chocolate spread in alternative. 
Please note: the chocolate spread will not harden, so it will not make the two parts of the sandwich cookies stick together like the melted chocolate would. But maybe you prefer a soft and creamy filling!

Make sure to check out my 60 seconds video recipe that I posted on my Instagram account. Here it is for you.




INGREDIENTS: YIELDS: about 15 cookies

    • 2 cups (300 gr) of all-purpose flour 
    • 1/2 tablespoon (9 gr) of baking powder
    • pinch of salt
    • 2 eggs
    • 1/2 cup (100 gr) of sugar, plus more to sprinkle on top 
    • 4 oz (115 gr) unsalted butter, at room temperature 
    • 1 teaspoon of vanilla extract
    • 2 oz (60 ml) of milk 
    • zest of one orange
    • about 1/2 cup of semi-sweet chocolate (or chocolate spread, or chocolate cream)
    • maraschino (alcoholic) OR  maraschino cherry syrup  (non-alcoholic) for dipping

PREPARATION: TIME: about 45 minutes

    In one bowl, sift the flour with the baking powder and salt. Set aside.
    In another bowl, beat well the eggs with the sugar. 
    Add the butter cut in pieces, vanilla extract, milk and orange zest. And mix. 
    Add the flour mixture, some at the time while you mix.
    Remove from the bowl. Roll out into one (or two) long logs. Add flour if needed.
    Cut into small pieces, and roll each into small balls. You should get about 30.
    Place on a baking sheet lined with parchment paper, leaving space around each cookie.
    Bake 375°F (190°C) for 12-15 minutes until golden at the edges. If you are baking in batches, place the unbaked cookies in the refrigerator. 
    When ready, let the cookies cool down. Cut out a small hole at the bottom of each with the tip of a sharp knife. 
    Fill with melted chocolate (semi-sweet) or chocolate spread. Or your favorite cream! And make into a sandwich.
    Dip each sandwich cookie into maraschino (juice or liquor), and roll in sugar right away. 
     
    Let the cookie set (if using melted chocolate). And enjoy!





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