Description
These Italian Peach Cookies are delightful soft cookies filled with sweet peach preserves, infused with vanilla and almond extracts, and coated in a cinnamon-sugar mixture. Perfect for a fruity and aromatic treat, they offer a wonderful balance of buttery richness and fruity sweetness in every bite.
Ingredients
Scale
Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Filling and Coating
- 1 cup peach preserves
- Granulated sugar and ground cinnamon for coating (approx. 1/2 cup sugar and 1 teaspoon cinnamon mixed)
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, which usually takes about 2-3 minutes on medium speed.
- Add Eggs and Extracts: Beat in the eggs one at a time until fully incorporated. Then add the vanilla extract and almond extract, mixing thoroughly for a fragrant dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and salt.
- Form the Dough: Gradually add the dry ingredients to the wet mixture, mixing at low speed until just combined to avoid overworking the dough, which ensures a tender cookie.
- Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate for about 30 minutes to firm up, making it easier to handle and shape.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Shape Cookies: Scoop about 1 tablespoon of dough, flatten it in your palm, then place a teaspoon of peach preserves in the center. Fold the dough over the filling and gently roll it into a ball, sealing the preserves inside.
- Bake Cookies: Arrange the cookies on baking sheets spaced apart and bake in the preheated oven for 12-15 minutes, or until the bottoms turn lightly golden but the tops remain soft.
- Coat Cookies: Allow the cookies to cool slightly for a few minutes so they are warm but not hot. Roll them in a mixture of granulated sugar and ground cinnamon to coat thoroughly.
- Cool Completely: Transfer the coated cookies to a wire rack and let them cool completely to set the coating and preserve the texture.
Notes
- Chilling the dough is crucial to prevent the cookies from spreading too much during baking.
- Use room temperature butter and eggs for better mixing and texture.
- For a more intense almond flavor, you can add an extra 1/2 teaspoon of almond extract if desired.
- Peach preserves can be substituted with apricot or any other fruit preserves for variation.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
