Peach Tea Cake Cookies Recipes

PEACH COOKIES

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.

PEACH CAKE I

Steps:

• Preheat oven to 350 degrees (175 degrees C). Lightly grease one 8 x 8-inch pan.
• Cream together the sugar and butter. Add the flour, milk, salt, and baking powder. Mix well and pour into prepared pan. Spread fruit evenly over the top of the batter and pour juice from canned peaches over top.
• Bake in at 350 degrees F (175 degrees C) for 50 minutes or until fully browned on top.

GA PEACH POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar.
• In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan.
• Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.

SUGAR COOKIES ("TEA CAKES")

Steps:

• Preheat oven to 350°F.
• Put flour in a bowl and make a well in center. Beat together butter and sugar in another bowl with an electric mixer until light and fluffy, then beat in egg and vanilla until blended.
• Add butter mixture to flour and rub it into flour with your fingertips just until dough comes together in a ball (do not overwork dough, or it will be tough). 3Halve dough and work with 1 half at a time. Roll out dough 1/4 inch thick on a floured surface with a lightly floured rolling pin. Cut out cookies with a floured cutter (we used a 2 1/2-inch fluted round cutter), arranging cookies, as cut, 1 inch apart on ungreased baking sheets. Reroll scraps once, using as little flour as possible, and cut out more cookies.
• Bake cookies, 1 sheet at a time, in middle of oven until very pale golden, 12 to 15 minutes. Cool on baking sheet 1 minute, then transfer to a rack to cool 5 minutes if serving warm, or to cool completely.

PEACH SUNSHINE TEA CAKE

Steps:

• Preheat oven to 350 grease a 9 inch springform pan in small bowl, blend butter and sugar, then add vanilla and egg; beat well Add flour, baking powder, and salt to butter mixture; blend well.
• Spread dough over bottom and 1 inch up sides of pan.
• Over dough, arrange 5-6 peach slices in center to create a circular shape Place rest of slices around center circle to create the effect of sunrays.
• Sprinkle with sugar and cinnamon; Bake 35-45 minutes Cool 10 minutes then remove the sides of pan.

TEA CAKE COOKIES

Steps:

• Beat the butter at medium speed with an electric mixer until creamy; gradually add the sugar, beating well. Add the eggs 1 at a time, beating until blended after each addition. Add the vanilla, beating until blended.
• Combine the flour, baking soda and salt; gradually add the flour mixture to the butter mixture, beating at low speed until blended.
• Divide the dough in half; wrap each portion in plastic wrap and refrigerate 1 hour.
• Heat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Roll half of the dough out to 1/4-inch thickness on a floured surface. Cut out cookies with a 2 1/2-inch round cutter, and place 1 inch apart on the prepared baking sheets. Bake until the edges begin to brown, 10 to 12 minutes, rotating the sheets and switching their positions halfway through baking time. Let cookies stand on baking sheets 5 minutes. Transfer to wire racks to cool. Repeat procedure with remaining dough.

TEA COOKIES

Steps:

• In a large bowl, beat the butter until smooth. Beat in the sugar a little at a time. Beat in the salt. Add the flour in three batches, alternating with additions of 1/4 cup of water, stirring well after each addition. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
• Preheat the oven to 350 degrees. Remove the chilled dough from the refrigerator and use your hands to roll it into very small balls about 1/2 to 3/4 of an inch in diameter. Transfer the cookies to ungreased cookie sheets.
• Bake until the bottoms of the cookies just turn golden, about 15 to 20 minutes. Cool on a wire rack.

OLD-FASHIONED TEA COOKIES

Steps:

• Preheat oven to 325°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg and vanilla. Gradually add flour. Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly with fingers. , Bake until edges are golden brown, 17-20 minutes. Cool for 2 minutes before removing to wire racks to cool completely. Dust with confectioners' sugar.

TEA CAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture (the dough will be soft). , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 7-8 minutes or until the edges are golden brown. Remove to wire racks to cool.

PEACH TEA

Steps:

• In a tea kettle or medium saucepan over high heat, bring 4 cups water to a boil. Remove from the heat and add the tea bags. Allow the tea to steep for 5 minutes.
• While the tea steeps, purée the peaches, if using fresh fruit. Pulse in a food processor or blender until very smooth. You should have 2 cups.
• Gently squeeze the concentrated tea from the bags and discard the bags. If using puréed peaches, pour the tea into the blender, add the lemon juice and purée until smooth. Transfer to a pitcher. If using peach juice, transfer the tea to a pitcher, and stir in the peach juice and lemon juice.
• Add the ice to the pitcher, then taste. If it's too sweet, add more lemon juice, a couple of teaspoons at a time. If it isn't sweet enough, stir in sugar, 1 tablespoon at a time, until dissolved. Refrigerate until the tea is chilled throughout. Serve in a large glass filled with ice and garnished with peach slices.

PEACH TEA CAKE COOKIES

Steps:

• pre-heat oven 375 line baking sheet with parchment paper beat butter and sugar about 2 minutes add eggs 1 at a time add vanilla and peach extract scrape down bottom and sides of bowl slowly add flour, baking powder and baking soda stir in white choclate chips and walnuts drop dough onto baking sheet about 2 inches apart using an ice cream scoop bake 15 minutes until golden transfer cookies to a cooling rack and completely cool