FOOD
Peach Cookies
Be a peach and try these perfectly ripe cream-filled cookies made to resemble your favorite emoji.
FOOD
Peach Cookies
Be a peach and try these perfectly ripe cream-filled cookies made to resemble your favorite emoji.
Ingredients
Pastry Cream
- 1 3/4 cups whole milk
- Rind of one lemon, cut in strips
- 4 large egg yolks
- 3/4 cup sugar
- 1/4 cup all-purpose flour
- 1 teaspoon Luxardo liqueur
Peach Cookies
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 3 large eggs
- 3/4 cup sugar, plus more for decoration
- 2 tablespoons peach schnapps
- 3/4 cup whole milk
- 1 stick unsalted butter, melted
- Food coloring, yellow and peach colored, for decoration
- 1 1/2 cups Luxardo liqueur, for decoration
- Mint leaves, for decoration
Steps
Pastry Cream
- Prepare the pastry cream: In a small saucepan over low heat, add milk and lemon rind. Warm until the milk is infused with lemon flavor, then remove lemon rind.
- In a large bowl, whisk together the egg yolks and sugar, then whisk in the flour.
- Slowly incorporate the warm milk, then pour back into the saucepan and cook, stirring constantly, until mixture is bubbling and thick.
- Remove from heat and whisk in Luxardo.
- Pour into a heatproof bowl, cover the cream with a layer of plastic wrap touching the surface to keep a skin from forming, and refrigerate until chilled.
Peach Cookies
- Make the cookies: Preheat oven to 350 degrees, and line a baking sheet with parchment paper.
- In a medium bowl, sift flour and baking powder together.
- In a large bowl, whisk eggs and sugar together until combined, then add peach schnapps, milk and butter.
- Whisk until incorporated, then carefully mix in the flour and baking powder mixture. The dough will be thick; mix with a fork until the dough is smooth, then let rest for 10 minutes.
- Form into smooth balls about a tablespoon in size and place on the prepared baking sheet.
- Bake for about 15 minutes until just golden.
- Let cool slightly, then while still warm use a paring knife to cut a teaspoon-sized indentation into the flat side of each cookie.
- Set aside to cool completely.
- Assemble the cookies: Sort cooled cookies into halves that match one another, then fill each side with pastry cream and sandwich the two sides together.
- Run a finger along the seam of the peach to seal the two cookies together. Put aside to set.
- Place about 1 cup of sugar in a small bowl. Fill two ramekins with 3/4 cup of Luxardo each.
- Add yellow food coloring to one and peach food coloring to the other, then mix well.
- Dip one side of the filled cookie in the yellow-tinted liqueur, then dip the rest of the cookie in the peach-tinted liqueur.
- Roll the dipped cookie in the sugar bowl, coating all sides with sugar.
- Refrigerate until ready to serve. These cookies taste even better after a few hours, after the liqueur flavor infuses.