Steps to Prepare Austrian Pumpkin Soup

Austrian Peach Cookie

I love the zing ginger.

Recipe Summary Austrian Peach Cookie

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

Ingredients | Austrian Pumpkin Soup

1 cup white sugar

¾ cup vegetable oil

½ cup milk

2 eggs

¾ teaspoon baking powder

½ teaspoon vanilla extract

3 ⅔ cups all-purpose flour

1 cup apricot preserves

½ cup chopped almonds

3 ounces cream cheese, softened

2 tablespoons instant tea powder

2 ½ tablespoons brandy

¾ teaspoon ground cinnamon

¼ cup red decorator sugar

½ cup orange decorator sugar

Directions

Preheat oven to 325 degrees F (170 degrees C).

Combine sugar, oil, milk, eggs, baking powder and vanilla in large bowl. Blend in enough flour to form a soft dough.

Roll into walnut size balls. Place on ungreased cookie sheets

Bake for 15-20 minutes. Cookies will be pale. Remove to rack to cool.

Hollow out cookie center. Reserve crumbs. Combine 2 cups crumbs, preserves, almonds, cream cheese, instant tea powder, brandy and cinnamon. Mix to blend.

Fill cookies with crumb mixture. Press 2 cookies together to form peach.

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.

Info | Austrian Pumpkin Soup

Servings: 15 Yield: 30 cookies

TAG : Austrian Peach Cookie

World Cuisine Recipes, European, Austrian,