I'm afraid this new year of cookie-baking is off to an inauspicious start. My first stab at a Bellini cookie recipe was a dud.
I figured that the champagne wouldn't bring much flavor to the party but that the bubbles in the bubbly would give the cookies a nice, light texture. I was right, so I guess it's a partial victory.
The problem was that the peachiness of the peaches didn't really come through. Even though I replaced the eggs with canned peaches poached in champagne and basted the dough balls in a peach schnapps-champagne solution, these guys came out really bland.
I've already started tweaking the draft recipe to see where I can squeeze as much flavor as possible into the dough. Some thoughts: chunks o' peaches added to the dry ingredients and peach schnapps added to the wet ingredients.