Cream Filled Peach Cookies Recipe

Verified Recipe

Time: 270 minutes



  1. half-and-half
  2. egg yolks
  3. sugar
  4. kosher salt
  5. cornstarch
  6. peach preserves
  7. pure vanilla extract
  8. all-purpose flour
  9. baking powder
  10. eggs
  11. whole milk
  12. peach juice
  13. unsalted butter
  14. orange zest
  15. red food coloring


  1. pastry cream:
  2. in a large heavy-bottomed saucepan , bring half and half to a simmer over medium heat
  3. meanwhile , in a large bowl , vigorously whisk egg yolks , sugar and salt until thick and pale yellow
  4. add cornstarch and whisk until completely smooth
  5. whisking constantly , gradually add warm half and half
  6. 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
  7. add peach preserves and vanilla and stir until completely incorporated
  8. transfer to a medium bowl and cover with plastic , pressing directly onto surface of custard , and chill until cold , at least 2 hours
  9. cookies:
  10. whisk flour , baking powder and salt in a large bowl until combined
  11. whisk eggs and sugar in another bowl until foamy
  12. add milk , peach juice , butter , vanilla and orange zest and whisk until combined
  13. fold wet mixture into the dry until dough comes together and no lumps of flour remain
  14. batter will be very thick and sticky
  15. place a rack in middle of oven
  16. preheat to 350
  17. line two rimmed baking sheets with parchment
  18. set aside
  19. 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
  20. repeat with remaining dough arranging balls on prepared baking sheets spaced 1 apart , 24 balls per sheet
  21. balls should be uniform in size and shape
  22. rub hands with butter and lightly flatten each ball , they will round out slightly and look more peach-like as they bake
  23. bake one tray at a time in the center rack until bottoms are lightly browned but the tops are still pale , 14-16 minutes
  24. transfer to a rack and let cool 5 minutes
  25. 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 side of each cookie , taking care not to crack the edges or pierce the top
  26. use the
  27. set cookies aside
  28. assembly:
  29. stir peach juice and 10 drops food coloring in a small , stain resistant bowl until color is uniform and bright red
  30. transfer sugar to a small bowl
  31. give the pastry cream a vigorous stir to break it up and smooth it out
  32. 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
  33. the cookie cavity should be full but not stuffed or the cookie might crack or break
  34. repeat with remaining cookies and cream
  35. gently sandwich two cookies together being careful not to crack or break but pressing them together until they stick
  36. if the cookies wont stay together , add a little more cream and try again
  37. using a pastry brush , paint each "peach" with colored juice and roll in sugar to coat
  38. repeat with remaining cookies
  39. transfer to a baking sheet , loosely cover with plastic wrap and chill 8 hours , overnight works great
  40. just before serving , insert a small sprig of mint and a single whole clove where the two cookies come together

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