½cup(120mls) Alkermes liqueur(see notes for other suggestions)
¾cup(150 grams) granulated white sugar
Instructions
Preheat oven to 350°F/180°C. Line 3 large baking trays with non-stick baking paper.
With an electric mix or hand held whisk, beat eggs and sugar until pale and thick approx 10 minutes.
Whisk in cooled, melted butter, lemon zest and vanilla extract. Continue to whisk until thick and creamy mixture.
Sift the flour, baking powder and salt and gently stir into the egg mixture. Followed by milk.
Take a small amount of dough and roll into a ball. The size should be a little smaller than a walnut (approx ¾oz/20g). I have a little cookie scoop (ice cream scoop) which measures approx 1½in/3.5cm across (size #60 or #70 cookie scoop). This ensure even size balls. Make 52 little dough balls and place them onto the lined baking tray allowing a little room for spreading.
Bake for 10-12 minutes. The cookies will be pale and are meant to be soft. Remove from the oven and leave to cool down a little bit.
While still warm use a small knife or teaspoon to make a small hole in the bottom of the cookie. Use in another recipe like rum balls or crumble and sprinkle over stewed fruit.
Fill each indent with pastry cream then join the two halves together.
Pour the Alkermes liqueur into a small bowl. Dip each assembled peach cookie into Alkermes liqueur turning around so that the liqueur coats all sides. Don't over soak.
Drain the cookies on a wire rack for a few minutes to allow the liqueur to soak in. Then roll in granulated sugar.
Place the peaches in cupcake cases and put them in the fridge for at least 12 hours before serving. They will soften beautifully.
Notes
Tips for successFollow these simple tips so that you too can make these cookies easily.
For best results, weigh the flour
If using cup measurements, stir the flour well then spoon into the measuring cup and avoid packing
The dough should be soft and slightly sticky; add a little more milk if too dry
Use a cookie scoop (#70) or weigh (20g) each portion to ensure even size cookies
Roll dough between palms to form a smooth ball
Don't over cook
Cut or scoop out the middle while the cookie is still warm
After dipping in Alkermes, allow to stand on a wire rack to absorb before coating in sugar
Refrigerate for 12 hours to ensure the cookies softens and the flavors meld.
Recipe adapted from the Broxholm Road blog and Rosetta Constantino's Southern Italian Desserts.FAQ'sCan this be made alcohol free?Yes! Substitute apple juice or peach juice coloured with a few drops of red food coloring.Do I have to wait 12 hours before serving?Not necessarily but this allows the cookies to soften and achieve the correct textureWhat is the best way to store these cookies?Store in an airtight container in the fridge for 5 days.Can these be frozen?Yes! Place in one layer in an airtight container and freeze for up to one month. Cookies will defrost quickly at room temperature when needed.