Not So Peachy Keen

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.

Stay tuned!

Comments

[JS5981]

I don't know if it would work or not, but there is an alcoholic beverage called Lindemans Peach Lambic (usually found near the beer). It almost has a wine/champagne characteristic and is full of peach flavor.

Here's a link:
http://www.merchantduvin.com/pages/5_breweries/lindemans_peche.html

Thought I'd throw it out there as a possible ingredient addition.
Keep up the great work!!

[DPLK]

how about diced dried peaches added to the batter?