Stephanie Vecchio’s Cream-Filled Peach Cookies
Stephanie Vecchio’s Cream-Filled Peach Cookies
Ingredients
- 4 eggs
- 1 cup (250 ml) sugar
- Grated zest of 1 orange
- 3/4 cup + 2 tablespoons (210 ml) canola oil
- 3 2/3 cups (900 ml) flour, approximately
- 4 teaspoons (20 ml) baking powder
- 3 egg yolks
- 3 tablespoons (45 ml) sugar
- 3 tablespoons (45 ml) flour
- 1 1/2 cups (375 ml) milk, hot
- Lemon extract, to taste
- 1/2 cup (125 ml) water
- 1 tablespoon (15 ml) sugar
- 1/2 teaspoon (2.5 ml) red food coloring, approximately
- 1 drop of blue food coloring
- Additionnal sugar
Instructions
- Preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.
- In a bowl, with an electric mixer, beat the eggs, sugar and zest. Add the oil while whisking.
- In a bowl, combine the flour and baking powder. Stir in the previous mixture and beat until the dough is no longer sticky and is easy to handle.
- Shape into small balls and place on the baking sheet. Bake for about 10 minutes. Once the cookies have cooled, with a small spoon, dig a small hole in the underside to add the pastry cream.
Stephanie Vecchio’s Cream-Filled Peach Cookies