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Austrian Peach Cookies II
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Prep Time:
60 minutes
Cook Time:
20 minutes
Total Time:
80 minutes
Delicious peach-shaped cookies with chocolate-apricot filling, topped with cute stems for a fun touch.
Ingredients:
  • 0.75 cup unsalted butter
  • 2 eggs
  • 3.75 cups all-purpose flour
  • 0.5 cup milk
  • 0.25 cup semisweet chocolate chips
  • 0.67 cup apricot jam
  • 0.33 cup ground pecans
  • 2 teaspoons rum
  • 2 drops red food coloring
  • 4 drops yellow food coloring
Instructions:
  • Preheat your oven to 325°F (165°C).
  • In a large bowl, mix the butter and 1 cup sugar until smooth. Add eggs one at a time, then mix in the vanilla. Combine the flour and baking powder, and fold into the mixture along with the milk. Shape dough into 1-inch balls and arrange them 1 inch apart on an ungreased cookie sheet.
  • Bake in the preheated oven for 15 to 20 minutes until the cookies develop a golden brown bottom. Then, transfer the cookies from the baking sheets to wire racks to cool.
  • Once the cookies have cooled entirely, use a small knife to hollow out the flat side of each cookie, saving the crumbs. Melt the chocolate chips in a heatproof bowl using a microwave or over a pan of simmering water, stirring regularly until smooth. In a separate bowl, combine the melted chocolate, apricot jam, ground pecans, rum, and reserved crumbs until evenly mixed. Fill the hollowed-out centers of the cookies with the chocolate mixture and sandwich two cookies together with the filling sides facing in to create a peach-shaped cookie.
  • Split the final cup of sugar between two bowls, putting 1/4 cup in one and 3/4 cup in the other. Use your fingers to mix red coloring into the smaller bowl. Mix yellow coloring into the larger bowl and add a pinch of red sugar to achieve a peachy hue. Coat each cookie with water, then roll in the yellow sugar first and lightly dip part of each cookie in the red sugar for a blush effect. Finish by adding plastic green stems to the top for a lifelike appearance.

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