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A delicious plate of Italian Peach Cookies: Delightfully Soft with Sweet Filling

Italian Peach Cookies: Delightfully Soft with Sweet Filling

These delightful Italian Peach Cookies are soft, buttery, and filled with sweet peach preserves, making them a perfect treat for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 227 g unsalted butter softened; can substitute with margarine for dairy-free option
  • 200 g granulated sugar can use coconut sugar for lower glycemic index
  • 2 large eggs binds ingredients together
  • 5 ml vanilla extract enhances flavor
  • 5 ml almond extract optional; can omit for extra vanilla
  • 480 g all-purpose flour can use cake flour for lighter texture
  • 10 tsp baking powder for leavening
  • 2.5 tsp salt balances sweetness
  • 320 g peach preserves can use fresh peaches cooked down
  • 100 g granulated sugar for coating
  • 5 tsp ground cinnamon optional for flavor
  • 1 packet yellow food coloring optional for visual appeal

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Cream together the softened butter and sugar until light and fluffy for about 3-5 minutes.
  3. Add in the eggs, vanilla extract, and almond extract, beating well until fully combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until mixed.
  5. Gradually incorporate the dry ingredients into the creamed mixture, stirring until a soft dough forms.
  6. Cover and refrigerate for at least 30 minutes.
  7. Once chilled, take small sections of dough and roll into 1-inch balls, placing them on a parchment-lined baking sheet.
  8. Create an indentation in each ball and fill with peach preserves, reshaping the dough around it.
  9. Mix the granulated sugar and ground cinnamon in a shallow dish.
  10. Roll each cookie in this mixture to coat evenly, adding yellow food coloring if desired.
  11. Arrange the cookies on a baking sheet with space in between.
  12. Bake for 12-15 minutes until lightly golden but still soft. Check at 12 minutes.
  13. Remove from the oven, let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These cookies are best enjoyed fresh and can be stored in an airtight container for up to a week. Feel free to experiment with different fruit preserves!