Austrian Peach Cookies II

Austrian Peach Cookies II

7 Reviews 6 Pics
  • Prep

    1 h
  • Cook

    20 m
  • Ready In

    1 h 20 m
Barbara
Recipe by  Barbara

“Cookies are shaped like miniature peaches and filled with jam and chocolate.”

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Ingredients

Adjust Servings

Original recipe yields 4 dozen

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. In a large bowl, cream together the butter and 1 cup sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour and baking powder, stir into the creamed mixture alternately with the milk. Roll dough into 1 inch balls and place balls 1 inch apart onto an ungreased cookie sheet.
  3. Bake for 15 to 20 minutes in the preheated oven, until cookies start to brown on the bottom. remove from baking sheets and cool on wire racks.
  4. When cookies are completely cool, carve a hole into the flat side of each cookie using a small knife. Save the crumbs. In a heatproof bowl, melt chocolate chips in a microwave or over a pan of simmering water. Stir frequently until smooth. In a medium bowl, stir together the melted chocolate, apricot jam, ground pecans, rum and reserved crumbs until well blended. Fill the carved out centers of the cookies with the chocolate mixture and stick two cookies together with the filling sides in to form a peach shape.
  5. Divide the remaining cup of sugar into two bowls. One bowl should contain 1/4 cup and 3/4 cup in the other. Color the small bowl with the red coloring by working it in with your fingers. Color the other bowl with the yellow coloring and add a pinch of the red sugar to it to make a peachy color. Brush each cookie with water and roll them first in the yellow sugar, then dip a part of them into the red sugar to give them a blush. Insert plastic green stems into the top for a realistic effect.

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Reviews (7)

Rate This Recipe
NITROJEN
16

NITROJEN

Ooooh, these are darling! They look just like little peaches and impress everyone! However, I didn't get them right the first time. All that ball rolling got the dough too warm and they flattened in the oven too much to work as peach halves. When you roll the dough, put it into the freezer for twenty minutes. Then they only flatten to hemispheres, which is just what you want. The other change I made was the stems. Using plastic seemed fakey on such a fancy little cookie, so I used a gumdrop cut into a triangle and then stuck it into the end of the "peach" with a whole clove. They were adorable and fun to make with the children, who delighted in rolling them in colored sugar.

Connie
13

Connie

I've been making this recipe every year since 1972 when it was published in Sphere magazine as part of a collection of wonderful foreign cookies. They are a treat to the eye and the palate and make a wonderful gift for giving. Many readers might like adding 1/2 tsp of salt to the cookies to better suit an American taste. In addition, and to add more flavor to the filling, use a full Tablespoon of rum or substitute 1 1/2 to 2 tsp rum flavoring for an even stronger flavor. For a richer, moister filling I use only 1 1/2 cups of the reserved crumbs in the filling, making another half batch if you don't have enough. Using a spray bottle to lightly wet the cookies before coloring with the sugars is helpful as is a friend or two to help in a production line. I like coloring my sugars in zip bags; your children will like squishing the colors in for you. You'll get a prettier look by dipping in the red first and then roll in or sprinkle with the peach color sugar. I also make the stems and leaves in the following manner: Roll green gumdrops 1/8 inch thick on well-sugared board. Cut into leaf shapes. Make small hole in stem end of leaf. Insert small piece of cinnamon stick through hole in gumdrop and into seam of "peach."

ZULMIDA
8

ZULMIDA

This is a great little cookie .I've tried the Italian versian and it's exactly the same.Everyone thought that they were cute and resembled bums so they are now called the bum cookies at my parties. thanks

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 937 cal
  • 47%
  • Fat
  • 31.3 g
  • 48%
  • Carbs
  • 155.6 g
  • 50%
  • Protein
  • 12 g
  • 24%
  • Cholesterol
  • 133 mg
  • 44%
  • Sodium
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

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