Ingredients:

For the shells:

4 cups flour

2/3 cup sugar

1 stick butter (1/2 cup), melted and cooled

3 eggs

3 tsp baking powder 

1 tsp vanilla

1 tsp peach extract

1/2 tsp salt

3 TBSPs peach schnapps (can be substituted with milk)

Zest from one lemon

Garnish:

Filling of choice…Nutella, jam or custard 

Syrup made with any red sweet liquor (as in Alchermes, cherry liquor, etc) and sugar water 

Granulated sugar as needed for dipping

Fresh mint leaves

Directions:

Preheat oven to 350F.

Line two baking sheets with parchment paper and set aside.

Attach dough hook to stand mixer.

Place ALL ingredients for the shells into mixer bowl.

Mix on low until dough comes together.

Dough should be soft but not sticky, if it’s not, adjust accordingly by adding a bit more flour if it’s too sticky, or a little more liquid if not soft enough.

Pinch off walnut size pieces of dough, one at a time, and roll into balls.

You should have about 48 to 50 balls.

Place balls on prepared cookie sheets.

Slightly press top of each ball.

Bake one sheet at a time in preheated oven for 12 to 15 minutes until golden.

Cool cookies a few minutes, but while still warm, make a small cavity in the bottom of each shell.

Match shells by two of similar size and shape.

Fill each cavity with filling of choice making sure to also spread a thin layer of filling on each bottom so they can stick together.

Place red liquid syrup into a small bowl.

Pour sugar into a separate small bowl. 

After all pairs are attached, dip each “peach” in the red syrup, making sure to dip all sides and surfaces. 

Immediately roll peaches into sugar while still moist so that sugar sticks.

Place each into a cupcake liner.

Repeat with all.

Place a fresh mint leaf on top of each.

Peaches can be stored sealed in a Tupperware (or similar covered container) for a few days. 

If you filled peaches with Nutella or jam, store at room temperature.

If you used custard, store them in refrigerator.

TIPS:

If you cannot find red colored liquor, use sweet liquor of your choice and add a few drops of red food color. If you choose to not use any alcohol at all, use apple juice with red food color.

If dough sticks to your hands when making the little balls, just use a little vegetable oil to grease them (your hands).That will keep the dough from sticking.

I did two different fillings. I used Nutella for the first half (12 peaches) and Pistachio spreadable cream for the other half (remaining 12). As much as I love Nutella, we all agreed that the pistachio cream went better with the recipe. Next time, I’ll try peach preserves for some and Italian custard for the rest.