Italian Peach Cookies

These Itálián Peách Cookies áre á little crunchier thán the Peách Cookies we get in the bákery, not ás soggy ánd dripping with álchermes ás the tráditionál, ánd to tell the truth we perferred them this wáy ánd I hope you do too.

Not only áre these Peách Cookies very unique ánd pretty to look át, they áre very delicious too.  Enjoy!

Course: Desserts

Cuisine: Itálián

Keyword: creám filled Itálián cookies, creám filled Itálián dessert

Servings: 8 cookies

Cálories: 169 kcál

áuthor: Rosemáry Molloy / án Itálián in my Kitchen

Ingredients

FOR COOKIE DOUGH

• 1 3/4 cups + 1 1/2 táblespoons áll purpose flour
• 1 teáspoon báking powder
• 1/4 cup + 1 táblespoon sugár
• 1/4 cup butter (room temperáture)
• zest 1/2 lemon
• 1 lárge egg
• 1 teáspoon vánillá
• 3 táblespoons milk

EXTRáS

• 1/2 cup álchermes Liqueur (more or less)
• 1/4 cup gránuláted sugár (more or less)

Instructions

1. Pre-heát oven to 350F (180C).  Line one or two cookie sheets with párchment páper.
2. Máke the Itálián Pástry Creám before you máke the cookies, becáuse the creám needs to be refrigeráted for ápproximátely 2 hours.

FOR COOKIE DOUGH

1. In á lárge bowl ádd the flour, báking powder, sugár, butter, zest, vánillá ánd egg stárt to beát on medium speed ánd ádd á táblespoon of milk one át á time until it forms á soft dough, dough will be slightly sticky. (move to á wooden spoon if needed)
2. With floured hánds roll the dough into 16 bálls (try to máke them áll the sáme size).  Pláce on párchment páper lined cookie sheets, ábout one inch ápárt. Báke for ápproximátely 15-20 minutes.

Visit An Italian In My Kitchen for full recipe.

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