Italian Peach Wedding Cookies
Ingredients
- - 4 large eggs
- - 1 cup vegetable oil
- - 1 cup sugar
- - 3 tbsp baking powder
- - 4 cups flour
- - Apricot or peach jam for filling
- - Peach schnapps or peach juice
- - Red food coloring
- - Granulated sugar for rolling
- - Fresh mint leaves for garnish
Instructions
- Beat eggs, oil, and sugar until smooth.
- Combine flour and baking powder, add gradually to wet mixture.
- Chill dough 1 hour.
- Roll into small balls, bake at 350°F for 12–15 minutes.
- Cool slightly, scoop bottoms, fill with jam, sandwich together.
- Dip in schnapps/juice mixture with food coloring.
- Roll in sugar, decorate with mint leaves.
Notes
- Use peach nectar for non-alcoholic.
- Store airtight for up to 1 week.
- Best made 1–2 days before serving.
- Store airtight for up to 1 week.
- Best made 1–2 days before serving.