Ingredients
- 3 eggs
- 450 grams superfine sugar
- 237 cup oil
- 18 grams Vanilla sugar
- 21 grams Baking powder
- 237 ml whole milk
- 750 grams flour
- 2 ounces white vermouth
- Yellow and red food color
- Peach Jam Cookie Filling
- Italian Pastry Cream
Preparation
Step 1
In an electric mixer fitted with a paddle attachment beat sugar and eggs on medium speed 2 - 3 minutes.
Gradually add the oil, continue to beat on medium speed. Add vanilla sugar and beat to combine.
Dissolve baking powder in milk and then add milk to batter; continue to beat on medium speed until combined. Reduce mixer speed to low and gradually add the flour, beat to just combine. Let batter stand for 2 hours.
Preheat oven to 350 degrees.
To roll cookie dough, wet hands with a bit of oil. Roll tsp of dough into balls.
Bake on middle rack just until starting to turn color, 15 - 25 minutes, you don't want them to turn golden. Remove baking sheet from the oven and immediately remove cookies from the baking sheet.
Immediately begin carving out cookies, using a sharp knife.
Divide the 2 ounces of vermouth into 2 small bowls. Add the yellow food coloring into one and the red into another. Pipe a small amount of filling into each hallowed cavity and join both halves to for a pesche. Repeat
Dip top half of joined cookie in yellow food coloring, and dip bottom half in red food coloring making sure it covers the yellow a little bit. Dab off any excess coloring and roll in sugar. Stand cookie upright and decorate with a spring mint and a vanilla stem.