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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cookies 22g Recipe makes 100 cookies) |
||
| Calories 96 | ||
| Calories from Fat 43 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.9g | 7% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 1.4g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 16mg | 5% | |
| Sodium 27mg | 1% | |
| Potassium 16mg | 0% | |
| Total Carbohydrate 11.7g | 3% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 4.0g | ||
| Protein 1.5g | 3% | |
Pesche - Italian Peach Wedding Cookies
By: Kozmic Blues
Sep 17, 2004
Years ago, my grandmother and great-aunt went to Italy for their cousin's daughter's wedding. They ALWAYS tell the story of this glorious table full of these delectable cookies shaped like little peaches. My great-aunt, being the baker of the family, asked her cousin for the recipe. She was told that these lovely little cookies were traditionally served at weddings there in their small Italian village. She brought the recipe home, with the hopes for making them for SOMEBODY"S wedding! I was lucky enough to be the one! The recipe itself is quite simple, however, it is the method in which you assemble the cookies that makes these so unique. My great aunt adapted the original filling. In Italy, the peach cookies were filled with cream custard held together at the crease by dark chocolate. Because she needed to make her's in advance, she changes the filling to peach preserves. If you use the traditional cream for the filling, the cookies must be made and eaten THAT DAY. I've left the recipe in her original words. The number of cookies this makes is an ESTIMATE! Will update after I speak to my great-aunt.
100 cookies
Ingredients
- 2 cups sugar
- 8 large eggs
- 2 cups vegetable oil
- 8 cups flour (you may have to keep adding flour until firm enough to form balls)
- 2 tablespoons baking powder
- peach preserves
- peach brandy
- red food coloring
- granulated sugar
Directions
1
Heat oven to 350°.2
Lightly grease cookie sheets.3
Mix together sugar, eggs and oil. Add flour and baking powder.4
Form 1" balls (cookies should be "flat" on the bottom where they rest on the cookie sheet) and bake about 10-15 minutes (until lightly browned on the bottom).5
While still warm, take a small pointed knife and scoop out a pocket on the flat side of each cookie.6
Fill with preserves & spread a small amount on the flat sides as you join 2 cookies together to form the peach.7
Color the brandy with a little food coloring & dip the peaches to give them a "blush".8
Then roll the peach in granulated sugar.9
You may garnish with artificial leaves for presentation.10
**Variation--if you have the time to make these lovely cookies on the actual day that they will be eaten, you may fill the pockets with pastry cream, and then seal the two halves together with melted dark chocolate!
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Try these recipes on Food Network:
Chocolate Blackout Wedding Cake with Coconut Buttercream
Browse similar recipes by category
- Course > Desserts > Cookies & Brownies > Hand-formed
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 4 hours
- Preparation > Number of Servings
- Occasion > Holiday/Event > Wedding
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: MRSJSPANTS *
On Jul 14, 2008
I have made these many times and get great reviews all the time. They have just the right balance of flavor with the barandy and pastry cream that I use when I make them.
From: Chef #890029
On Jul 13, 2008
The brandy was really overpowering in this recipe! I made several of these cookies dipping them in the brandy before I tasted them. After I tasted one, I threw them all out!!! It was entirely too strong. Instead, I bought red food mist coloring that you can spray on lightly and then rolled the cookies in powdered sugar. This seemed like a nice solution. Thanks for the recipe though, they're very attractive!
From: ShaGun
On Feb 4, 2007
Only make these for VERY special occasions. It took me about 3 hours to make these. I'm still not sure I'd make them again because of how much work they are to make. I took them to a pot luck, and they were all eaten. Everyone commented that they looked and tasted like they took a long time to prepare. Well, they did. Also, most people only ate half the cookie and shared the other half with someone else. They're rich, pretty and unusual but not the kind of dessert you want to keep popping into your mouth. Oh, and mine did not look like peaches, but they still looked good. Here are a few tips if you attempt this recipe: 1) Start scooping out the cookies as soon as they come out of the oven, and work very fast. When the cookies cooled, they became crumbliy and would break apart. 2) After scooping out the insides, lay the cookies upside down with the hole facing up in a line. That way they'll be ready for the assembly line filling. 3) I put the preserves (I used about 1 cup of preserves) into a ziplock bag and snip off the end. Then squirt the preserves into each hole. 4)I used peach schnapps instead of the brandy, and I used a bit over 1/2 cup. 5) Use small amounts of sugar for the rolling because it gets moist and sticky really quickly, so I kept having to toss it out and refill the bowl.
From: Chef #180765
On Dec 15, 2004
this are the best thing i have ever put into my mouth...i love them...if i were italian i would get married every year just to have these made at my wedding...last time i went to an italian wedding i took some home in my purse...YUMMMMMMY!!
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