Peach Prints Recipe
Ingredients
| Butter | 3/4 Cup (16 tbs), softened | |
| Honey | 1/2 Cup (16 tbs) | |
| Egg yolks | 2 | |
| Vanilla extract | 2 Teaspoon | |
| Whole wheat pastry flour | 1 1/2 Cup (16 tbs) | |
| Whole wheat pastry flour | 1 1/2 Cup (16 tbs) | |
| Peach preserves | 1/4 Cup (16 tbs) |
Directions
In a large bowl, beat together butter and honey.
Beat in egg yolks and vanilla.
Mix in rice flour and whole wheat pastry flour.
Roll dough into a ball, wrap with plastic wrap, and chill until firm, about 2 hours.
Preheat oven to 325 °F.
Divide dough into 24 pieces, and roll each piece into a ball between palms of your hands.
Press balls flat with heel of hand onto ungreased baking sheets.
Make an indentation in the middle of each cookie with a finger.
Fill indentations with Peach Preserves.
Bake in 2 batches on middle shelf of oven for 15 to 18 minutes.
Allow to cool on baking sheets.
Beat in egg yolks and vanilla.
Mix in rice flour and whole wheat pastry flour.
Roll dough into a ball, wrap with plastic wrap, and chill until firm, about 2 hours.
Preheat oven to 325 °F.
Divide dough into 24 pieces, and roll each piece into a ball between palms of your hands.
Press balls flat with heel of hand onto ungreased baking sheets.
Make an indentation in the middle of each cookie with a finger.
Fill indentations with Peach Preserves.
Bake in 2 batches on middle shelf of oven for 15 to 18 minutes.
Allow to cool on baking sheets.
Chef
