Peach-Shaped Cookies

5 from 4 votes

Peach-Shaped Cookies, an impressive dessert for every occasion. Soft cookies sandwiched together with maramalade or jam, then dipped into food colouring milk, and coated in granulated sugar to resemble peaches, my favourite childhood treat. They are easy to make, and absolutely delicious.

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: International

Servings: cookies

Calories: 282kcal

Author: Daniela Apostol

Ingredients

3 eggs
125 g sugar
125 ml vegetable oil
425 g plain flour
½ teaspoon baking powder
1 tablespoon vanilla extract
1 tablespoon yellow food colouring
1 tablespoon red food colouring
2 cups milk
1 cup granulated sugar (to sprinkle over)
1 cup maramalade or jam
mint leaves to decorate (optional)

Metric - US Customary

Instructions

Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
To make the dough, use a hand mixer or the kitchen aid to mix the eggs and sugar until they triple their volume and they have a and light-yellow colour.
Add the oil, and mix well again.
Add the vanilla extract, baking powder and sifted flour, and mix to form a dough. - add a bit more flour if the dough is still very sticky.
Use your hands to shape small balls about the size of a walnut.
Line 2 baking trays with non-stick perchament paper, then arrange the balls onto it.
Bake for about 18-20 minutes until no longer soft, then remove from the oven and leave to cool down completely.
Use a sharp knife to scool out the centre of each cookie.
Fill each cookie with maramalade, and sandwich two together to make a peach cookie.
In one cup of milk, add the yellow food colouring, and in the second the red one.
Dip each cookie into each bowl of milk, then toss into the granulated sugar.
Decorate with mint leaves, and leave to dry before serving.

Video

Notes

Click on the US Customary link to see the measurements displayed in cups and ounces.
The servings can be adjusted by clicking the number next to Servings.
Leave the cookies to cool well enough before you scoop them out, it makes handling them a lot easier. A sharp knife should do the job really well - just careful as it might be tricky.
The cookies then need to cool down completely before filling them with jam, as they will get very messy if the jam warms up.

Nutrition