Austrian Peach Cookie Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: 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!
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Cooking Level: Intermediate

Home Town: Punxsutawney, Pennsylvania, USA
Living In: Loretto, Pennsylvania, USA

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Reviewed: 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.
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Photo by BAYBEDAUL
Reviewed: 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.
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Reviewed: Jan. 2, 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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Cooking Level: Expert

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Reviewed: Oct. 20, 2000
wow! I lost this recipe and have been looking for it for years. Thanks Kim for posting it!
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