When Paul and I first started dating, Christmas was only two months into our relationship. Can you say awkward? I had no idea what to buy him and ended up getting him some gift certificates to somewhere I don’t even remember. It was a total cop-out, but I didn’t know him well enough to get him something more personal.
During that first Christmas, I tried my first Italian Peach Cookie. It was amazing! When Italians get together, there is never a shortage of food. Never. A dessert tray is no different from a main course or the third, or the fifth- there is always a ton of food. The cookie platter that held the peach cookies, had a bunch of other pastries and sweets as well, so I’ve got a lot of cookies to replicate in the years to come.
Finally last year, I tried to replicate the peach cookies on my own, without help (my stubbornness shining through!) and didn’t succeed. This year, with my Mother In Law in better spirits (she has had some heart problems in the past), I approached her about teaching me, and then teaching everyone in a YouTube tutorial. Being that she is 80 years old, she has no idea what YouTube is, and barely understands a computer. But, being the strong, confident woman that she is, she was willing to do something that she didn’t really understand the purpose behind. She has been wanting to help us for years in our business, and she was so happy to finally be able to do so.
Paul and I will cherish this video for many years to come, and we are so lucky to have been able to include Pina in our tutorial.
Italian Peach Cookie (Pesche Dolci)
- 1 1/4 cups sugar
- 3 eggs
- 1/2 cup butter
- 1 lemon- zest only
- 1/2 an orange- zest only
- 3 1/2 cups flour
- 1/4 teaspoon salt
- 2 tablespoons whiskey or milk (optional)
- walnut shell halves (for molding)
- Preheat oven to 350F.
- In a large bowl, whisk eggs and sugar together until the mixture is fluffy and thick. You can use a hand held, or stand mixer.
- Soften the butter in the microwave for 10 seconds and add to the bowl and continue to whip until it is fully incorporated.
- Add the lemon and orange zests and mix.
- Add the salt, and a half of a cup of flour at a time into the cookie dough until the batter is smooth. If the dough is too dry, you can add the liquor if needed.
- Taking a small amount of dough (tablespoon worth) and mold over an oiled walnut shell. Place on to a parchment lined baking tray.
- Bake in the preheated oven for 20 minutes. When the 20 minutes are up, switch the oven to a low Broil, and gently brown the tops of the cookies (about 2 minutes)
- Allow to cool completely, and trim edges if necessary using a sharp knife.
- Pair up similar sized halves and set aside until ready to assemble.
- Peach Schnapps
- granulated sugar
- red and yellow food colouring
- Chocolate and vanilla pudding
- In a small bowl, fill it up the the Peach Schnapps, and add yellow colouring. In a separate small bowl, fill it up with Sambuca and mix in red colouring. In a third bowl, fill it with granulated sugar.
- Fill once half (one cookie) with vanilla pudding, and the other half with chocolate pudding. Press them together to form a peach.
- Dip half of the peach into the red colouring, and then the other half into the yellow colouring. Roll entire cookie in sugar, and then place cookie into a cupcake liner.
- Serve when desired. These are best consumed within 2-3 days.