Can I use frozen peaches in Italian Peach Summer Cookies?

You can use frozen peaches, but it’s best to thaw and drain them first to avoid excess moisture in the cookie dough. Fresh peaches provide a better texture and flavor, but frozen can work in a pinch.

How can I make these cookies gluten-free?

To make Italian Peach Summer Cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure your baking powder is also gluten-free, and follow the recipe as directed.

Can I prepare the cookie dough ahead of time?

Yes, you can prepare the dough ahead of time. Simply chill it in the refrigerator for up to 2 days before baking, or freeze it for longer storage. Thaw and allow it to come to room temperature before baking.

What can I do if my cookies turn out too dry?

If your cookies turn out dry, it could be due to overmixing the dough or using too much flour. To add moisture back, try serving them with a sweet sauce or adding a scoop of ice cream alongside.

How should I store leftover cookies?

Store leftover cookies in an airtight container at room temperature for up to 5 days. You may also add a slice of bread to the container to keep them softer for longer.

Italian Peach Summer Cookies Recipe

Ingredients

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2 cups All-purpose flour
1/2 cup Powdered sugar
1/2 cup Granulated sugar
1/2 cup Unsalted butter, softened
1 Large egg
1 teaspoon Vanilla extract
1 teaspoon Baking powder
1/2 teaspoon Salt
1 cup Peach preserves
1/2 cup Chopped fresh peaches
1/4 teaspoon Almond extract
Powdered sugar for dusting, To taste

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Instructions

Preheat your oven to 350°F (175°C).
Cream together the softened butter, powdered sugar, and granulated sugar until smooth and light.
Add the egg, vanilla extract, and almond extract to the mixture, mixing well.
Whisk together the all-purpose flour, baking powder, and salt. Gradually add to the butter mixture until combined.
Fold in the chopped peaches gently into the dough.
Drop tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until lightly golden.
Remove from the oven and let cool for a few minutes before filling each cookie with peach preserves.
Dust with powdered sugar before serving.

Notes

Chill the dough for better handling. Consider using apricot preserves for a twist.

Author: isabella-moreno
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 8g
Sodium: 200mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0.5g
Protein: 1.5g
Cholesterol: 20mg