Simply striking and strikingly simple. Recipes, crafts, home decor and general life hacks that are easy yet impressive.

Pesche Italian Peach Cookies

I first discovered these darling cookies when an Italian friend brought them into work one day. She explained that they were traditional cookies served at bridal showers. Since that day I make these cookies often particularly for Chinese New Year as the peach is considered to be a divine fruit of the gods and imparts immortality in our culture.

These cookies are very simple to make and assemble, but boy do they really give an impact. People always squeal with delight when they see these little cookies, and I don’t blame them. After making these for the past 5 years I still love how whimsical they are. The traditional filling is a peach or apricot preserve, but I have tried it with Nutella with delicious results.

You will need:

1 cup sugar

4 large eggs

1 cup vegetable oil

4  cups flour, keep some extra on hand in case you need more to thicken the dough

1 tablespoon baking powder

peach or apricot jam warmed for easy spreading

peach liqueur (I use water and it is fine)

red and yellow food coloring (Usually I stick to gel colors, but the garden variety liquid ones from the grocery store mix better)

granulated sugar

whole cloves


Preheat oven to 350 degrees fahrenheit

1) In  a mixer, mix together sugar, eggs, and vegetable oil until well combined.

2) Add the baking powder. Slowly add in the flour until well mixed. The dough should resemble a thick cookie dough that can be rolled into balls. If it is too thin, add more flour.

peach cookie dough

3) Each cooke dough ball is one half of the cookie, therefore it is very important that you try and make the balls as equal in size as possible. I use a small cookie scoop which really helps equal quantity. Scoop the dough and roll them into balls.

peach cookie dough scooping

4) As you can see, the balls flatten a little at the bottom as they rest. This is what you will want.

peach cookie dough raw scooped

5) Bake at 350 degrees for 10-15 minutes. Do not let the cookies brown too much at the top and they should be lightly browned on the bottom.

pach cookies baked

6) Pour the brandy liqueur or water into 2 small bowls. Add 2 drops of food coloring into each of the bowls so that you have 1 bowl with red and one bowl with yellow. Pour the granulated sugar into a larger sized bowl to roll and coat the cookies in. Set up an ‘assembly’ line of the jam, food coloring, the bowl of sugar, and the cloves.

peach cookies decorating supplies

7) Spread jam on one half of the cookie and create a sandwich with another half.

peach cookies half

peach cookies sandwiched

8) Dip half of the cookie in the red colouring. Dip the other half in the yellow coloring. Dip quickly as you do not want the cookie to soak up too much liquid and become soggy.

peach cookies red food dye

peach cookies yellow food dye

9) Roll the cookie in the granulated sugar.

peach cookies sugar coat

10) Add a clove at the top to simulate a stem

peach cookies finished 1

peach cookies finished 2

pesche finished

pesche finished1

3 comments on “Pesche Italian Peach Cookies

  1. karenmainonline
    November 9, 2013

    I was wondering what would happen as you dipped them in the coloring and then wow they are so pretty. Love them, pinned for later.
    Happy Sharefest

    • simplystrikingblog
      November 9, 2013

      Thank you so much. I know the food coloring isn’t essential in terms of taste, but they really make a huge difference in terms of turning them into a regular boring cookie into something amazing.

  2. Jennifer
    December 4, 2014

    I was wondering. I made these cookies and they all

    cracked. What can I do to make them stay smooth?

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