Italian Cream Filled Peach Cookies

Italian Pastry Cream and pastry makes these Italian Peach Cookies, unique and delicious.  The perfect way to celebrate Summer or a special occasion. 

Italian Cream Filled Peach Cookies


  • 1 3/4 cups + 1 1/2 tablespoons all purpose flour
  • 1 teaspoon baking powder
  • 1/4 cup + 1 tablespoon sugar
  • 1/4 cup butter (room temperature)
  • zest 1/2 lemon
  • 1 large egg
  • 1 teaspoon vanilla
  • 3 tablespoons milk

  • 1/2 cup Alchermes Liqueur (more or less)
  • 1/4 cup granulated sugar (more or less)

  1. Pre-heat oven to 350F (180C).  Line one or two cookie sheets with parchment paper.
  2. Make the Italian Pastry Cream before you make the cookies, because the cream needs to be refrigerated for approximately 2 hours.
  1. In a large bowl add the flour, baking powder, sugar, butter, zest, vanilla and egg start to beat on medium speed and add a tablespoon of milk one at a time until it forms a soft dough, dough will be slightly sticky. (move to a wooden spoon if needed)
  2. With floured hands roll the dough into 16 balls (try to make them all the same size).  Place on parchment paper lined cookie sheets, about one inch apart. Bake for approximately 15-20 minutes.
  3. Let the cookies cool enough to be held, then with a sharp 
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