Peachy Cookies Recipes

PEACH COOKIES {THAT LOOK LIKE A REAL PEACH!}

Steps:

• Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, baking powder and salt, set aside. In the bowl of an electric mixer, fitted with the paddle attachment, cream together butter, granulated sugar and light-brown sugar on medium-low speed until well blended, about 1 minute. Mix in egg and vanilla. Add sour cream and mix until blended.
• With mixer on low speed, slowly add in dry ingredients and mix just until incorporated. Scoop dough out 1 even tablespoon at a time and with buttered hands roll dough into a ball. Place balls on cookie sheet (you can fit 15 per sheet but then you are left with 4 in the end so unless you were making a double batch it wouldn't matter to try and fit that many).
• Bake in preheated oven 14-15 minutes until bottoms are lightly golden brown. Transfer cookies to a wire rack to cool. Allow cookies to cool completely then spread about 1 teaspoon of peach jam evenly across the bottom of one cookie then gently press another cookie over the jam layer to sandwich them together. Repeat this process with remaining cookies.
• To decorate cookies, pour 3 tbsp of milk into two small bowls. Tint one bowl of milk with red food coloring until it reaches a vibrant pink, then tint the other bowl of milk with yellow food coloring until its reaches a vibrant yellow. Take a paint brush and dip into the yellow tinted milk then paint randomly across both cookies leaving some areas unpainted.
• Then dip paintbrush into red tinted milk and paint randomly across unpainted areas and blend slightly (tip: I found the less milk I was able to paint across the cookie the better because then your cookies won't become soggy. You really don't need very much at all). Immediately after painting cookie, dip and coat entire cookie with sugar. Insert one or two fresh mint leaves into the side of each cookie if desired. Store in an airtight container.
• Recipes Source: adapted slightly from Cafe Chocolada

PEACHY COOKIES

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.

LILLA'S PEACH COOKIES

Steps:

• Optional but highly recommended to measure out all the ingredients first and set aside
• In the bowl of a standing mixer, add eggs and sugar and beat with whisk attachment for about 2 minutes until light and fluffy
• add the oil all at once and mix until blended
• add the milk and mix until blended
• Combine the baking powder with the flour and then add to the mixing bowl with egg mixture and combine until very soft dough forms (see photo)
• Cover the bowl with plastic wrap, and set into the refrigerator for at least 2 hours
• preheat oven to 350 degrees F and line baking sheets with silicone baking sheet or parchment paper
• Using a cookie scoop or tablespoon, portion dough into approximately 60 to 64 cookies. The shape should be round with a slightly flattened top (see photo)
• please note that this is a sticky dough! use cooking spray to help prevent dough from sticking to hands when forming cookies
• bake in oven for about 25 to 28 minutes. Note that these cookies are intentionally overbaked so that they can withstand the dipping step and not fall apart. That said, do not burn the cookies! They should have a golden color.
• After cookies are baked, carve them while they are still warm.
• The cookies should be cool enough to handle but still warm enough to allow carving. If they are cool, the cookies will be more likely to break when you try to carve the bottom out
• Using a small knife with a pointed tip, carve out the bottom (see photo) so that they can be filled with pastry cream.
• After all cookies have been carved, store them in a sealed container until ready to fill and decorate
• Note that this recipe makes a little more cream than needed; the extra pastry cream is delicious enjoyed alone!
• Also note that the sugar is divided, so please use sugar number 1 in first part of recipe and sugar number 2 in second part as described below
• Combine milk and sugar number 1 in a medium sized sauce pan/pot and heat until slightly boiling over medium high heat
• In the meantime, combine the cornstarch with sugar number 2 and then add to the eggs and mix well but do not introduce too much air
• After milk come to slight boil, pour about 1/3 of it into the egg/sugar/cornstarch mixture while whisking vigorously
• Return this egg mixture back to the pot containing the remaining milk/sugar mixture and heat over medium high heat for 2 minutes while whisking constantly. Mixture will become very thick. Whisk well continuously and make sure to stir the bottom of pot and bottom edges of pot to avoid scorching
• Remove pot from stove, add butter, and stir well until all butter is melted
• If using liquor, add to finished cream and combine well.
• Cover with plastic wrap (ensure the top of the cream is in direct contact with plastic wrap or film will develop)
• Cool and then store in the refrigerator until ready to use
• Add 1 cup of water, sugar, lemon and orange peels, cinnamon stick, peach jello, and vanilla extract to a pan and set over the stove. Heat and stir over medium flame for about 5 minutes
• Add a bit of the red food coloring (one drop at a time), and stir until desired color is achieved.
• Remove mixture/pan from flame and add remaining cup of water to dilute the mixture and cool it down a bit.
• Optional, add peach liquor to taste (add 2 tablespoons at a time and taste as you go)
• Organize an area for decorating cookies
• Set out everything you'll need: the carved cookies, the dipping syrup for dipping, and the pastry cream to fill the cookies. You may also need some paper towels to wipe up if the syrup drips. You will also need a baking tray lined with parchment or aluminum foil.
• We typically dip, fill, and put together one cookie at a time.
• Although most cookies should be similar in size, it might help to match up 2 cookies before proceeding to the dip, fill stage
• Dip 2 cookies (I dunk them three times), let excess syrup drip off, then fill each half with pastry cream and join the cookies together like a sandwich. Wipe excess cream that may ooze out with finger and place on nonstick paper lined baking sheet. Note that you should use a small and deep container to dip the cookies as the syrup starts to run low to make things easier.
• Continue until all the cookies are dipped, filled and joined together
• place the tray of cookies in the refrigerator for about 2 hours or so until they have dried slightly and then sprinkle with sugar (NOT powdered sugar but regular granulated sugar) and insert leaves to decorate. We use a sugar shaker but you can sprinkle with tablespoon.
• Cookies can be made 3 or 4 days in advance and stored in the refrigerator. They do not need to be covered as they should be quite moist and are not subject to drying out quickly.
• Pastry cream can be made ahead and stored for 2 days
• More tips on making pastry cream here
• It is not recommended to freeze pastry cream (see explanation in link above); however, you may freeze cookies ahead of time and then fill and decorate a day before needed.

PEACHES AND CREAM OATMEAL COOKIES

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

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.

PEACHES AND CREAM COOKIES

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.

PEACH COBBLER COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and extracts. In another bowl, whisk flour, cinnamon, cream of tartar, baking soda, salt and nutmeg; gradually beat into creamed mixture. Stir in peaches., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 14-16 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store in an airtight container.

FRESH PEACH COOKIES

Steps:

• Cream butter or margarine and sugar in a bowl.
• Add egg and beat until light and fluffy.
• In another bowl mix flour, baking soda and seasonings.
• Stir flour mixture into egg mixture, a little at a time.
• Peel, pit and finely dice peaches, stir into cookie mixture.
• Stir in raisins.
• Drop dough by rounded teaspoonfuls onto cookie sheet.
• Bake at 375°F for 20 minutes until cookies are brown on top.
• Cool thoroughly.

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

PESCHE - ITALIAN PEACH WEDDING COOKIES

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!

FRESH-PEACH DROP COOKIES

Steps:

• Preheat oven to 375 degrees. Whisk together flour, salt, and baking soda.
• Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Beat in egg and vanilla. Add flour mixture, and beat until just combined. Add peaches and jam, and beat until just combined.
• Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. (If not baking all of the cookies at once, refrigerate dough between batches; dough can be refrigerated in an airtight container for up to 2 days.) Combine sanding sugar and cinnamon. Sprinkle each cookie with 1/8 teaspoon cinnamon-sugar mixture.
• Bake cookies, rotating sheets halfway through, until golden brown and just set, 11 to 13 minutes. Let cool on sheets for 5 minutes, and then transfer cookies to wire racks to cool completely.