Italian Peach Cookies
Delicious and visually appealing Italian peach cookies filled with peach preserves and sprinkled with cinnamon, perfect for gatherings and special occasions.
Ingredients
Cookie Base
- 2 cups all-purpose flour
- 1 cup butter, softened Ensure butter is properly softened, not melted.
- 1 cup sugar Can use store-brand sugar.
- 2 large eggs Add eggs one at a time.
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 pinch salt
Filling
- 1 cup peach preserves Avoid overly watery preserves.
- 1 teaspoon cinnamon
Instructions
Prepare the Dough
- Cream the softened butter and sugar together in a bowl until it’s light, fluffy, and not making any gritty scraping noises.
- Beat in the eggs one at a time, then add the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients into the wet in a couple of batches, mixing just until you get a soft, slightly sticky dough that holds a ball shape.
Form and Bake Cookies
- Scoop small portions of dough (about a teaspoon), roll into balls, and set them on a parchment-lined tray.
- Bake at 350°F (175°C) until the bottoms are lightly golden and the tops look matte and set.
- Cool until you can touch them, then use a small knife to gently hollow a well in the flat side of each cookie.
- Stir the peach preserves with cinnamon, spoon some into the cookie well, then press another cookie on top to make a sandwich.
Notes
Don't rush cooling to prevent tearing. If dough is too sticky, chill it before proceeding. Avoid overfilling with jam.