Post by @sophiah_lim

Italian Peach Cookies or Peschi Dolci 🍑 Ingredients: - 1 large egg - 1/3 cup sugar, plus extra for rolling - 1/4 cup oil (or 5 tbsp unsalted butter, softened at room temperature) - 1/3 cup milk - 1 tsp vanilla extract - 1 1/2 cup flour - 1 tsp baking powder - 1/4 tsp salt - 1/2 cup peach jam, or jam of your liking (luckily I made some peach jam last week) - 1/2 cup milk or water, divided - Red & yellow food coloring - Mint for garnish Chill dough for 30minutes-1 hour Bake at 350 F for 10-15 minutes Makes 26 cookies, 13 finished cookies Instructions: Start by whisking together the egg and sugar until smooth, then mix in the oil, milk, and vanilla. I’m using oil instead of butter because it keeps the cookies softer and tends to give them fewer cracks, but both versions are traditional. Add the flour, baking powder, and salt, and mix until a soft dough forms. Chill it for about 30 minutes. Once chilled, scoop the dough into 1 tbsp portions and roll them into smooth balls. If the dough is still a little sticky, lightly grease your hands with some oil. Place them on a lined baking sheet and bake at 350°F for 10 to 15 minutes, just until the bottoms are lightly golden. Once they’ve cooled, flip the cookies over and carefully carve out a small circle from the bottom. Save the crumbs and mix them with some peach jam—or any jam you like—until you have a thick filling. Fill the hollowed centers, then press two cookies together to make each peach. For the coating, tint some milk or water with yellow and pink food coloring. I recommend using milk instead of water because it gives the colors a stronger, more vibrant finish. Don’t make the colors too pale—you want them a little more bold. Dip each cookie sandwich into the colored milk, making sure to coat the outside evenly. Roll them in sugar, add a little mint for the leaves, and let them set. (I also made peschi dolci inspired sugar plum cookies last year for December) #baking #EasyRecipe #cookies #dessert #Recipe