Italian Peach Shaped Cookies (Print Version)

Peach-shaped sandwich cookies filled with chocolate and jam, hand-colored and rolled in sugar for a realistic appearance.

# What You Need:

→ Cookie Dough

01 - 2 1/2 cups all-purpose flour
02 - 1/2 cup unsalted butter, softened
03 - 2/3 cup granulated sugar
04 - 2 large eggs
05 - 1/4 cup whole milk
06 - 1 tablespoon baking powder
07 - 1 pinch salt
08 - 1 teaspoon vanilla extract
09 - 1 lemon zest

→ Filling

10 - 1/3 cup peach or apricot jam
11 - 1/2 cup dark chocolate, chopped
12 - 2 tablespoons heavy cream

→ Decoration

13 - Red and yellow food coloring
14 - 1/2 cup granulated sugar
15 - Fresh mint leaves

# How-To:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, beat butter and sugar until light and fluffy.
03 - Add eggs one at a time, mixing well after each. Stir in vanilla and lemon zest.
04 - Whisk flour, baking powder, and salt in a separate bowl.
05 - Gradually blend dry ingredients into wet mixture, alternating with milk, until soft dough forms.
06 - Roll tablespoon portions into balls. Place 2 inches apart on baking sheets. Bake 15-18 minutes until set and lightly golden on bottom.
07 - Cool completely. Scoop small cavity from flat side of each cookie using a small knife. Reserve crumbs.
08 - Melt chocolate with cream. Stir until smooth. Mix in reserved crumbs and jam to form thick paste.
09 - Fill cookie cavity with chocolate mixture. Sandwich with another half, pressing gently to form peach shape.
10 - Mix water with red and yellow food coloring separately. Lightly brush colors onto cookies, blending to mimic peach skin.
11 - Roll colored cookies in granulated sugar until evenly coated.
12 - Insert mint leaf into top of each cookie for realistic appearance, if desired.

# Expert Advice:

01 -
  • The chocolate jam filling tastes like something from an Italian pastry shop window
  • Watching peoples faces when they realize the peaches are cookies is absolutely worth the effort
  • These keep beautifully for days and actually improve as the flavors meld together
02 -
  • Overbaking makes hollowing out the cookies nearly impossible without cracking them
  • The food coloring works best applied lightly in multiple thin coats rather than one heavy application
  • These taste significantly better if wrapped and left to sit overnight, allowing the flavors to mature
03 -
  • Use a melon baller to create perfect cavities without cracking the cookie shells
  • Warm your jam slightly in the microwave before mixing it into the chocolate for easier combining

Go Back