Cream Filled Peach Cookies Recipes

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PEACHES AND CREAM COOKIES



Peaches and Cream Cookies image

Basic, fluffy sugar cookie with fresh peaches (made out of desperation because my family had so many peaches from our trees!).

Provided by Alliekatt

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Yield 24

Number Of Ingredients 8

1 cup shortening
1 ½ cups white sugar
2 eggs
1 cup fresh peaches, pitted and chopped
3 cups all-purpose flour
1 teaspoon salt
½ tablespoon baking soda
¾ cup chopped walnuts

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet.
  • Beat shortening and sugar together. Blend eggs and fruit into the shortening and sugar mixture. Stir flour, salt, baking soda and nuts into the egg mixture; mix well.
  • Drop dough by teaspoonfuls onto the greased cookie sheet. The cookies will double in size while baking, so set the cookies far apart on the cookie sheet. Bake for 12 to 15 minutes.

Nutrition Facts : Calories 212 calories, Carbohydrate 25.3 g, Cholesterol 15.5 mg, Fat 11.5 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 2.5 g, Sodium 176.7 mg, Sugar 13 g

CREAM-FILLED PEACH COOKIES



Cream-Filled Peach Cookies image

Peach emoji cookies that look, smell and taste like peaches. Inspired by the movie "Call Me By Your Name."

Provided by Rick M.

Categories     Dessert

Time 4h30m

Yield 24 peaches

Number Of Ingredients 20

2 1/2 cups half-and-half
6 egg yolks
1/4 cup sugar
1/4 teaspoon kosher salt
1/3 cup cornstarch
2/3 cup peach preserves
1 teaspoon pure vanilla extract
3 3/4 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon kosher salt
3 large eggs
2/3 cup sugar
1/2 cup whole milk
1/4 cup peach juice
1/2 cup unsalted butter, melted, plus more for hands (1 stick)
1 teaspoon pure vanilla extract
1 teaspoon finely grated orange zest
1/2 cup peach juice
red food coloring
2 cups sugar

Steps:

  • Pastry cream:.
  • In a large heavy-bottomed saucepan, bring half and half to a simmer over medium heat. Meanwhile, in a large bowl, vigorously whisk egg yolks, sugar and salt until thick and pale yellow; add cornstarch and whisk until completely smooth. Whisking constantly, gradually add warm half and half. Return mixture to saucepan and cook over medium-high heat, whisking constantly, until custard is very thick and paste-like in texture, and begins to boil, about 6 minutes. Add peach preserves and vanilla and stir until completely incorporated. Transfer to a medium bowl and cover with plastic, pressing directly onto surface of custard, and chill until cold, at least 2 hours.
  • Cookies:.
  • Whisk flour, baking powder and salt in a large bowl until combined. Whisk eggs and sugar in another bowl until foamy. Add milk, peach juice, butter, vanilla and orange zest and whisk until combined. Fold wet mixture into the dry until dough comes together and no lumps of flour remain. Batter will be very thick and sticky.
  • Place a rack in middle of oven; preheat to 350°. Line two rimmed baking sheets with parchment; set aside. Rub hands with melted butter to prevent the dough from sticking and roll a tablespoon of dough firmly between your palms to make a smooth, round ball. Repeat with remaining dough (and more butter if necessary) arranging balls on prepared baking sheets spaced 1" apart, 24 balls per sheet. Balls should be uniform in size and shape. Rub hands with butter and lightly flatten each ball, they will round out slightly and look more peach-like as they bake. Bake one tray at a time in the center rack until bottoms are lightly browned but the tops are still pale, 14-16 minutes. Transfer to a rack and let cool 5 minutes.
  • While the cookies are still warm, use a small, sharp paring knife to cut a circle about the size of a quarter on the bottom (flat) side of each cookie, taking care not to crack the edges or pierce the top. Use the tip of the knife to scrape out enough crumbs to hollow out and hold a teaspoon of pastry cream. Set cookies aside.
  • Assembly:.
  • Stir peach juice and 10 drops food coloring in a small, stain resistant bowl until color is uniform and bright red. Transfer sugar to a small bowl. Give the pastry cream a vigorous stir to break it up and smooth it out. Fill each cookie shell with a heaping teaspoon of pastry cream, smooth the surface of the cream and wipe any excess off the rim of the cookie. The cookie cavity should be full but not stuffed or the cookie might crack or break. Repeat with remaining cookies and cream.
  • Gently sandwich two cookies together being careful not to crack or break but pressing them together until they stick (the cream is the glue). If the cookies won't stay together, add a little more cream and try again. Using a pastry brush, paint each "peach" with colored juice and roll in sugar to coat. Repeat with remaining cookies. Transfer to a baking sheet, loosely cover with plastic wrap and chill 8 hours, overnight works great. Just before serving, insert a small sprig of mint and a single whole clove where the two cookies come together.

Nutrition Facts : Calories 293.3, Fat 8.7, SaturatedFat 4.9, Cholesterol 84.8, Sodium 170.2, Carbohydrate 49.8, Fiber 0.7, Sugar 29, Protein 4.4

PEACHES AND CREAM OATMEAL COOKIES



Peaches and Cream Oatmeal Cookies image

Provided by Sunny Anderson

Categories     dessert

Time 44m

Yield 20 cookies

Number Of Ingredients 12

3/4 cup all-purpose flour
1/2 teaspoon baking soda
Pinch salt
1 stick butter, softened
1/4 cup light brown sugar
1/4 cup dark brown sugar
1/4 cup sugar
1 large egg
1 1/2 cups rolled oats
1/2 cup chopped dried peaches
1/2 cup chopped walnuts
1/2 cup white chocolate chips

Steps:

  • Preheat oven to 350 degrees F with the racks in the upper and lower thirds of the oven.
  • In a small bowl, whisk together flour, baking soda, and salt. In a stand mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy. Slowly add egg and continue mixing. Slowly add flour mixture, oats, peaches, walnuts, and white chocolate chips. Mix until combined.
  • Line 2 sheet trays with parchment. With wet hands make 20 balls from the dough placing evenly among sheet trays. Press down on cookie dough with palm of your hand to make a flat circle.
  • Bake for 10 to 12 minutes or until golden and still a bit tender in the center. Remove from oven and let sit on sheet trays 1 minute. Remove to cooling racks to cool completely.

PEACH COOKIES



Peach Cookies image

Get ready to fool and delight your friends with these cookies. They look exactly like little peaches and are as delicious as they are gorgeous!

Provided by Food Network Kitchen

Categories     dessert

Time 10h35m

Yield 24 servings

Number Of Ingredients 24

2 cups whole milk
1/2 cup sugar
Pinch kosher salt
1/4 cup cornstarch
5 large egg yolks
1/3 cup peach preserves
1 teaspoon peach schnapps
1/8 teaspoon almond extract
4 cups all-purpose flour (see Cook's Note)
1 tablespoon baking powder
1/2 teaspoon kosher salt
3/4 cup sugar
2/3 cup whole milk
1 stick (8 tablespoons) unsalted butter, melted
1/4 cup peach nectar or juice
3 tablespoons peach schnapps
3 large eggs
Vegetable oil, for oiling hands
2/3 cup peach nectar or juice
1/8 teaspoon almond extract
Red food coloring, for tinting the nectar
1 1/2 cups sugar
24 whole cloves
24 small fresh mint leaves or sprigs

Steps:

  • For the pastry cream: Whisk together 1 1/2 cups of the milk, 1/4 cup of the sugar and the salt in a medium saucepan. Bring to a simmer over medium heat, whisking until the sugar is dissolved.
  • Meanwhile, whisk the cornstarch and egg yolks with the remaining 1/2 cup milk and 1/4 cup sugar in a medium bowl until smooth. Ladle about 1/2 cup of the hot milk mixture into the bowl while whisking, then add all of the mixture back to the saucepan. Bring to a boil, whisking constantly; let boil until thickened, about 2 minutes. Strain through a fine-mesh sieve into a bowl, then stir in the preserves, schnapps and almond extract. Cool the pastry cream slightly, then cover the surface directly with plastic wrap and refrigerate until cold.
  • For the cookies: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
  • Whisk together the flour, baking powder and salt in a medium bowl. Whisk together the sugar, milk, butter, nectar, schnapps and eggs in a large bowl. Add the flour mixture and beat with a wooden spoon until smooth to make a thick, sticky dough.
  • Lightly grease your hands with the oil and roll tablespoons of the dough into balls, arranging them about 1 1/2 inches apart on the lined baking sheets. Bake one sheet at a time, until the undersides of the cookies are golden and the tops are just set, about 15 minutes. Cool just a few minutes. While the cookies are still warm, use a sharp paring knife to cut an approximately 1-inch-wide teaspoon-sized divot into the flat side of each cookie (be careful not to pierce the tops or sides of the cookies). Bake the other sheet of cookies and cut out the divots. Cool the cookies completely.
  • Spoon a heaping teaspoon of pastry cream into each cookie, then sandwich 2 similar-looking ones together to make a peach shape, cleaning off any pastry cream that squeezes out of the seams. At this point, the cookies may not stick together very well; prop them up next to each other to keep their shape.
  • For decorating: Combine the nectar and almond extract in a small bowl and add enough food coloring to make it bright red, about 8 drops. Put the sugar in another bowl.
  • Working one at a time, paint each peach cookie all over with the red nectar mixture using a medium paintbrush, then roll in the sugar to coat thoroughly. Make sure the cookies are still nicely sandwiched and place in a 9-by-13-inch baking pan (the cookies should fit snugly in the baking pan so that they keep their shape). Cover the dish with plastic and refrigerate 8 hours and up to overnight (this will blend the flavors and also set the pastry cream to keep the cookies together).
  • Just before serving, garnish each cookie with a clove and mint sprig to look like little stems.

PECAN FILLED COOKIES



Pecan Filled Cookies image

This wonderful, treasured family favorite is served at Christmas and other special occasions. Enjoy!

Provided by Laural Takashima

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 45m

Yield 30

Number Of Ingredients 10

½ cup butter
1 cup light brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup chopped pecans
⅛ cup sour cream
¼ cup brown sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a medium bowl, cream together the butter and 1 cup brown sugar until smooth. Beat in the egg and stir in the vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture. Roll the dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Make a depression in the center using the cap from the vanilla or the end of a wooden spoon. Mix together the pecans, sour cream and 1/4 cup brown sugar; fill each depression with the mixture.
  • Bake for 8 to 11 minutes in the preheated oven, or until light brown. Cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

Nutrition Facts : Calories 97.8 calories, Carbohydrate 12.6 g, Cholesterol 14.8 mg, Fat 4.8 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 2.2 g, Sodium 66.9 mg, Sugar 6 g

PESCHE CON CREMA (PEACHES WITH CREAM)



Pesche Con Crema (Peaches with Cream) image

For a fanciful holiday dessert that's guaranteed to impress, try these beautiful but easy-to-make peach-shaped cakes from Rosetta Costantino's "My Calabria" cookbook.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Yield Makes 24 "peaches"

Number Of Ingredients 16

2 cups whole milk
Zest of 1 lemon, removed in large strips with a vegetable peeler
4 large egg yolks
3/4 cup sugar
1/4 cup unbleached all-purpose flour
3 3/4 cups all-purpose flour
1 tablespoon baking powder
3 large eggs
3/4 cup sugar
3/4 cup milk
1/2 cup (1 stick) unsalted butter, melted and cooled
Grated zest of 1 lemon
1/2 cup light rum or 6 tablespoons Italian maraschino liqueur plus 2 tablespoons peach schnapps
Red and yellow food coloring
1 cup sugar, or more as needed for coating
Fresh peach leaves or decorative sugar or chocolate leaves

Steps:

  • Make the pastry cream: In a large heavy-bottomed saucepan, bring milk and lemon zest to a simmer over medium heat. Meanwhile, in a large bowl, whisk together egg yolks and sugar until thick and pale yellow; add flour and whisk until well combined.
  • Remove lemon zest from milk and discard; slowly whisk hot milk into egg mixture. Return mixture to saucepan and place over medium heat; cook, stirring constantly, until cream thickens and begins to boil.
  • Transfer pastry cream to a large bowl; cover with plastic wrap, pressing down on the surface to prevent a skin from forming. Let cool completely.
  • Make the dough: In a large bowl, whisk together flour and baking powder. Whisk eggs in another large bowl. Add sugar and whisk to combine. Whisk in milk, butter, and lemon zest until smooth. Gradually add flour mixture, mixing with a fork, until dough is smooth and stiff. Let dough rest for 5 minutes.
  • Preheat oven to 350 degrees. Line two baking sheets with nonstick baking mats; set aside.
  • Using a lightly mounded tablespoon of dough, roll the dough firmly between your palms to make a smooth round ball, about the size of a walnut. Repeat process, taking care to make sure all the balls are fairly uniform in size. Place balls on prepared baking sheets spacing about 1 inch apart; you should be able to fit 24 balls on each baking sheet. Flatten tops slightly with your fingertips.
  • Transfer to oven and bake until bottoms are lightly browned, about 15 minutes; tops will remain pale. Transfer to a rack and let cool slightly.
  • Assemble the peaches: While the cookies are still warm, use a small, sharp knife to cut a circle about the size of a quarter on the bottom (flat) side of each cookie, taking care not to crack the edges. Use the tip of the knife to scrape out enough crumbs to make hollow and hold about 1 teaspoon pastry cream. Set cookies aside.
  • Place rum or maraschino liqueur and schnapps in a small bowl. Add enough red and yellow food coloring to create your desired shade of peach; set aside. Fill a shallow bowl with sugar; set aside.
  • Fill each hollowed-out cookie with 1 teaspoon filling. Sandwich two cookies together so that the filling comes just to the edge, taking care not to crack or break. Using a pastry brush, brush "peach" with colored liquor and roll in sugar to coat. Transfer to a large airtight container and repeat process with remaining cookies, liqueur, and sugar. Cover container and transfer to refrigerator; let chill overnight.
  • Just before serving, pierce each "peach" with a toothpick where the two cookies come together and insert the stem of a peach leaf. Alternatively, you can garnish cookies with decorative or chocolate leaves.

PEACHY COOKIES



Peachy Cookies image

One bite of these pretty pastries and you'll think they came fresh off the tree instead of the cookie plate. I bake these filled cookies for holidays, weddings and celebrations that call for a peach of a cookie! -Andrea Cuteri, Coraopolis, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 2h45m

Yield about 3-1/2 dozen.

Number Of Ingredients 19

2 large eggs
1 cup sugar
3/4 cup canola oil
1/2 cup 2% milk
1/2 teaspoon vanilla extract
4 cups all-purpose flour
3/4 teaspoon baking powder
FILLING:
1 cup peach or apricot preserves
1/2 cup finely chopped pecans
3 ounces cream cheese, softened
2 tablespoons unsweetened instant tea
3/4 teaspoon ground cinnamon
COATING:
2 packages (3 ounces each) lemon gelatin
2 packages (3 ounces each) peach or orange gelatin
2 packages (3 ounces each) strawberry gelatin
1/2 cup sugar
Mint leaves and additional apricot preserves

Steps:

  • In a large bowl, beat the eggs, sugar, oil, milk and vanilla until blended. Combine flour and baking powder; gradually beat into egg mixture. , Roll into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 325° for 13-15 minutes or until firm. Remove to wire racks. , While cookies are warm, use a sharp knife and small spoon to cut and scoop out about 1/2 teaspoon crumbs from the bottom of each cookie; set crumbs aside (about 1-1/2 cups) for filling. Cool cookies completely., In a small bowl, combine the filling ingredients; stir in reserved crumbs. Spoon into two cookies; spread a thin amount of filling on cookie bottoms and press together to form a peach. Repeat with remaining cookies and filling., In a shallow bowl, combine one package each of lemon and orange gelatin powder. Place one package of strawberry gelatin powder in another bowl. Place sugar in a third bowl. , Working with one cookie at a time, spritz cookie with water. Dip in lemon gelatin mixture, then in strawberry gelatin and then in sugar; spritz with additional water and add more gelatin as needed to create desired peach blush effect. Place on a wire rack to dry for 1 hour. , Repeat with remaining cookies and packages of gelatin. Attach mint leaves to the top of each cookie with additional preserves. Store in the refrigerator.

Nutrition Facts :

PESCHE - ITALIAN PEACH WEDDING COOKIES



Pesche - Italian Peach Wedding Cookies image

Years ago, my grandmother and great-aunt went to Italy for their cousin's daughter's wedding. They ALWAYS tell the story of this glorious table full of these delectable cookies shaped like little peaches. My great-aunt, being the baker of the family, asked her cousin for the recipe. She was told that these lovely little cookies were traditionally served at weddings there in their small Italian village. The recipe itself is quite simple, however, it is the method in which you assemble the cookies that makes these so unique. My great aunt adapted the original filling. In Italy, the peach cookies were filled with cream custard held together at the crease by dark chocolate. Because she needed to make her's in advance, she changes the filling to peach preserves. If you use the traditional cream for the filling, the cookies must be made and eaten THAT DAY. I've left the recipe in her original words. The number of cookies this makes is an ESTIMATE! Will update after I speak to my great-aunt.

Provided by Kozmic Blues

Categories     Dessert

Time 1h10m

Yield 100 cookies

Number Of Ingredients 9

2 cups sugar
8 large eggs
2 cups vegetable oil
8 cups flour (you may have to keep adding flour until firm enough to form balls)
2 tablespoons baking powder
peach preserves
peach brandy
red food coloring
granulated sugar

Steps:

  • Heat oven to 350°.
  • Lightly grease cookie sheets.
  • Mix together sugar, eggs and oil. Add flour and baking powder.
  • Form 1" balls (cookies should be "flat" on the bottom where they rest on the cookie sheet) and bake about 10-15 minutes (until lightly browned on the bottom).
  • While still warm, take a small pointed knife and scoop out a pocket on the flat side of each cookie.
  • Fill with preserves & spread a small amount on the flat sides as you join 2 cookies together to form the peach.
  • Color the brandy with a little food coloring & dip the peaches to give them a "blush".
  • Then roll the peach in granulated sugar.
  • You may garnish with artificial leaves for presentation.
  • **Variation--if you have the time to make these lovely cookies on the actual day that they will be eaten, you may fill the pockets with pastry cream, and then seal the two halves together with melted dark chocolate!

Nutrition Facts : Calories 96.3, Fat 4.8, SaturatedFat 0.7, Cholesterol 14.9, Sodium 27.7, Carbohydrate 11.7, Fiber 0.3, Sugar 4, Protein 1.5

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From alyonascooking.com


PEACH PASTRY CREAM RECIPES ALL YOU NEED IS FOOD
Aug 22, 2019 · Beat the egg and water in a small bowl with a fork. In a medium bowl, beat together the cream cheese and 1/4 cup brown sugar. In a large bowl, stir the peaches, 1/4 cup brown sugar, flour, pecans, and vanilla extract together. Unfold the pastry sheet on a lightly floured surface or onto a piece of parchment paper.
From stevehacks.com


PEACH COOKIE WITH ITALIAN CREAM - GALLETTA'S GALLEY
Pre - heat oven to 350 F. Line 1 cookie sheet with Parchment paper. In a large bowl add the flour, baking powder, sugar, butter , zest, vanilla and egg. Start to beat on medium speed, add a tablespoon of milk one at a time until it forms a soft dough, dough will be slightly sticky.
From gallettasgalley.com


ITALIAN CREAM FILLED PEACH COOKIES - MEALPLANNERPRO.COM
Ingredients. 1 3/4 cups + 1 1/2 tablespoons all purpose flour. 1 teaspoon baking powder. 1/4 cup + 1 tablespoon sugar. 1/4 cup butter ( (room temperature)) zest 1/2 lemon. 1 large egg. 1 teaspoon vanilla. 3 tablespoons milk.
From mealplannerpro.com


PEACH COOKIES WITH DULCE DE LECHE FILLING - JULIA'S ALBUM
2012-11-28 Preheat oven to 350 F. In a large bowl, beat 2 eggs with ¾ cup sugar on high speed until the mixture is white. Add softened butter, sour cream and continue beating to reach even consistency. In a separate medium size bowl, mix flour with baking soda and add to the egg mixture, beating until well combined.
From juliasalbum.com


PESCHE CON CREMA: CUSTARD FILLED ITALIAN PEACH COOKIES
2016-04-13 Instructions. To make the cakes, preheat an oven to 350° and line a few baking sheets with parchment. In a mixing bowl, beat 1 cup sugar and eggs until light; add in the oil and milk and mix again. Meanwhile, in another bowl, combine flour, baking powder and salt; add slowly to the egg mixture and mix again.
From justcrumbs.ca


PEACH COOKIES WITH DULCE DE LECHE FILLING (PERSIKI)
2017-08-16 Preheat oven to 350 degrees F.Lightly oil nonstick cookie sheet; set aside. In a medium bowl, beat 2 large eggs and 1 cup sugar on high …
From olgainthekitchen.com


PEACH COOKIES | TASTEMADE
Prepare the pastry cream: In a small saucepan over low heat, add milk and lemon rind. Warm until the milk is infused with lemon flavor, then remove lemon rind. In a large bowl, whisk together the egg yolks and sugar, then whisk in the flour.
From tastemade.com


PEACH COOKIES WEDDING - THERESCIPES.INFO
Cookie Table Week: Italian Peach Cookies - CBS Pittsburgh hot www.cbsnews.com. Directions: Preheat oven to 350 F. Line 2 baking sheets with parchment paper, or lightly grease 2 sheets Place eggs and sugar in bowl and beat with an electric mixer till light, @3 minutes.
From therecipes.info


PEACH COOKIES MADE FROM SCRATCH - ITALIAN PESCHE DOLCI
2018-06-08 Add egg and mix until well combined. Mix in vanilla extract and sour cream. In a medium bowl whisk together flour, baking powder and salt. With mixer on low incorporate flour mixture to butter mixture. Grease your hands with softened butter or oil. Scoop about 1 tbsp (15g) of dough and shape into balls. Place the balls on the prepared baking sheets. Flatten the balls …
From homecookingadventure.com


PEACH COOKIES RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


ITALIAN CREAM FILLED PEACH COOKIES : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Italian Cream Filled Peach Cookies : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


PEACHES AND CREAM PIE - I AM BAKER
2020-07-09 To make the peach filling, let the sliced peaches rest in the sugar for about five minutes in a saucepan. In a small bowl, combine the cornstarch and lemon juice. Add this mixture to the saucepan with the peaches. Mix everything until combined and cook for 7-8 minutes over medium-low heat.
From iambaker.net


ITALIAN PEACH COOKIES - WEDDING COOKIE TABLE
2016-03-15 COOKIES: Preheat oven to 350 degrees F. Step 2. Line two baking sheets with parchment paper. Step 3. Place the eggs and sugar in a bowl and beat with an electric mixer until light, about 3 minutes. Step 4. Add the oil and beat until …
From weddingcookietable.com


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