Italian Peach Cookies are a delightful summer treat that encapsulate the flavors of ripe peaches and buttery cookie dough. These jam-filled bites are perfect for any occasion, bringing a taste of Italy to your kitchen.
Ingredients
Scale:
4 cups all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups homemade peach jam
1 tablespoon cornstarch (optional)
Powdered sugar for dusting
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, whisk together the flour, baking powder, and salt.
In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Chill the dough in the refrigerator for at least 30 minutes.
Once chilled, scoop tablespoon-sized portions of dough and flatten them slightly.
Place a small teaspoon of peach jam in the center of each flattened dough portion. Fold edges over the filling and pinch to seal.
Arrange the filled cookies on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown.
Remove from the oven and allow to cool on the baking sheets for about 5 minutes before transferring to a wire rack.
Once cooled, dust with powdered sugar before serving.
