Peach cookies

published on 25 July, 2018 at 16:08

For the pastry cream:

1 3/4 cups warm milk
4 large egg yolks
3/4 cup sugar
1/4 cup all-purpose flour
1 tsp Luxardo liqueur
For the cookies:

4 cups all-purpose flour
1 tbsp baking powder
3 large eggs
3/4 cup sugar, plus more for decoration
2 tbsp peach schnapps
3/4 cup whole milk
1 stick unsalted butter, melted
Food coloring, yellow and peach colored, for decoration
1 1/2 cups Luxardo liqueur, for decoration
Mint leaves, for decoration

INSTRUCTIONS

In a large bowl, beat together the egg yolks and sugar, then add in the flour. Slowly mix the warm milk, then pour back into the saucepan and cook, until mixture is thick. Chill for 1 hour.

In a large bowl, whisk eggs and sugar together until combined, then add peach schnapps, milk and butter. Add in the flour and baking powder. Form into balls and place on the baking sheet.
Bake for 15 minutes at 180°C/350°F. Let them cool. Using knife make a hole in each cookie, fill each with pastry cream and make a sandwich with 2 cookies.
Mix Liqueur with food coloring and dip one side of the sandwich in one cup and second side in the other cup
Roll the dipped cookie in the sugar bowl, coating all sides with sugar.

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Peach cookies

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