Austrian Peach Cookie Recipe - Allrecipes.com
Austrian Peach Cookie Recipe

Austrian Peach Cookie

Recipe by  

"Cookie rounds hollowed out and filled with a delicious fruity filling and looks like a miniature peach."

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Ingredients Edit and Save

Original recipe makes 30 cookies Change Servings
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Directions

  1. Preheat oven to 325 degrees F (170 degrees C).
  2. Combine sugar, oil, milk, eggs, baking powder and vanilla in large bowl. Blend in enough flour to form a soft dough.
  3. Roll into walnut size balls. Place on ungreased cookie sheets
  4. Bake for 15-20 minutes. Cookies will be pale. Remove to rack to cool.
  5. Hollow out cookie center. Reserve crumbs. Combine 2 cups crumbs, preserves, almonds, cream cheese, instant tea powder, brandy and cinnamon. Mix to blend.
  6. Fill cookies with crumb mixture. Press 2 cookies together to form peach.
  7. Brush lightly with brandy or water and dip one spot in the red sugar for blush and roll entire cookie in orange sugar. Top with a icing leaf or purchase the plastic peach leaves.
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Reviews More Reviews

Most Helpful Positive Review
Oct 27, 2008

I made these WONDERFUL cookies, However, I changed the filling and the coating on the outside. You can check it on my photos page.

 
Most Helpful Critical Review
Feb 23, 2009

What did I do wrong? the cookie is sort of dry and tasteless. The filling is good and I added a peach colored butter icing on top of the filling and it helped to hold the 2 cookies together. The decorating with colored sugar and dry jello was fun and worked well. They are pretty, but the cookie isn't very good. Now I am looking for a recipe that will still hold the same shape and taste great. Any ideas?

 

17 Ratings

Feb 14, 2008

What makes these better is rolling them in peach schnapps instead of brandy. Then roll them in dry peach jello and orange colored sugar. Mmmm... so good!

 
Dec 15, 2006

I LOVE this recipe - for presentation alone it deserves 5 stars! You can see in the picture I submitted that I used gumdrop slices and almond slivers for the leaves and stems. There is a similar recipe on this site that uses butter instead of oil, but I find the butter makes the cookie halves spread too much - I like to use a combination of both. Neither of the fillings are very appetizing to me, so I've been using a chocolate ganache to fill these (2 parts chocolate to 1 part heavy cream). I find this recipe to be a LOT of work - but I really like it for special occasions.

 
Jun 30, 2007

Amazing. These cookies look like the real thing. I took them to a BBQ and every few minute you would hear someone say oh, they're not real peaches. I used Mint leaves for the stems. I made my own colored sugar by dropping a few drops of food coloring into a cup of sugar and mixing with my fingers..be sure to use a glove or plastic bag over your hand or your hands will be the same color as the sugar. I was a little nervous about the filling but followed the recipe to the letter and it tasted fabulous. After people realized they were cookies they could stop talking about how good they were. I took a photo, I will post soon.

 
Dec 20, 2010

This is one recipe that needs a video to help explain it! How the heck do you make them look like the ones in the photo?!!! Mine were a miserable representation, to say the least :^(. So the 3 rating is for the difficulty in the presentation. However, I really did like the flavor, and would have rated it a 4 or 5 for that! Since others mentioned the cookie was "tasteless", I did add some nutmeg to the dough. I think it tasted great that way. I used peach preserves, since they look like peaches made sense to me! I did use the instant tea as well - peach flavor (it contained some sugar substitute, as I could not find any that didn't have some type of sweetner in it). I also coated the cookies in peach jello, dyed with some red food coloring. I might try these again, but may just give up on making them into "peaches" and just have them as a standard sandwich cookie - unless some other reviewers pass along their tips on how to make them successfully!

 
Aug 02, 2008

I made this recipe. I would omit the crumbs. I would also use Jello instead of sugar. These are very time consuming. They need to be hollowed out while warm, not cool. My cookies did not look as pretty as the ones in the picture. They also need to be refrigerated.I would not make them again!

 
Jan 02, 2005

my family loved these cookies for christmas they were a huge hit. my only suggestion is to maybe cut the cookie crumbs in half for the filling my family said the flavor was better

 

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Nutrition

  • Calories
  • 411 kcal
  • 21%
  • Carbohydrates
  • 61.9 g
  • 20%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 15.7 g
  • 24%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 63 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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