Maybe someday I’ll live somewhere where my cactuses can live comfortably and not shiver on my windowsill. They are really mad it’s not summer. I’m kinda mad it’s not summer. Especially when I want to make a peachy fruity dessert of my dreams.
Don’t worry though guys, it is really possible to have super delicious peaches despite the cold. While they may be cookies disguised as peaches, they are pretty and summery in a way that’s making my cactuses really jealous. AND they are filled with nutella instead of a wriggly pit.
I happen to love these cookies. I maybe wish I had some marzipan leaves and teeny stems to make these even peachier, but I do think that these guys look just peachy enough without a leafy accessory.
So what are you waiting for?! Make some cookies that look like fruit, but taste like a dream!
Recipe from Cafe Chocalada
- 4 eggs
- 1 heaping cup sugar
- 1 t vanilla
- 250 ml vegetable oil
- 4 T flour + 2 cups flour (separated) (500 g)
- 2 t baking powder
- 2/3 cup nutella (the majority of the 2/3 cup container of Nutella)
- cookie crumbs from discarded centers of cookies
coloring and coating –
- 1 cup milk, divided
- yellow + red food coloring
- 1/2 cup sugar
- In a large bowl whisk together the eggs, sugar and vanilla. Add oil, 4 tablespoons flour and baking powder. Mix well. Allow to sit at room temperature for an hour.
- Fold in additional 2 cups of flour (500 g) gently with a rubber spatula until there are no patches of flour.
- Preheat oven to 350 degrees F. Using a teaspoon make little cookie dough balls, and arrange on cookies sheets about an inch apart. Bake for about 9-12 minutes, rotating at 5 minutes. They should remain white in color. ( My first batch had a tan. Oops.)
- When they are cool, use a small paring knife, gently “core” the cookies, cutting a shallow circular hole out of the flat side and digging a bit of crumbs out, keeping the discarded crumbs for the filling. Repeat with all the cookies as they cool.
- Make filling. In a medium bowl mix together 2/3 cup nutella and all the discarded crumbs. Stir together until no longer runny at all. Fill the cookies with about 1/2 t on each side and gently press together.
- Meanwhile divide a cup of milk between two bowls. In one bowl but 2-4 drops of red food coloring and in the other 2-4 drops of yellow food coloring. In another small bowl place about 1/2 cup of sugar. Dip each paired up cookie quickly in both colors of milk. Being careful not to soak them. Then gently roll them in the granulated sugar. Place in an airtight container or large ziploc bag. They are somehow even better the next day!
Pink and yellow milk makes for magical peach-like cookies.