PEACHES AND CREAM COOKIES
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
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
PEACH COOKIES
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
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, LITERALLY
The classic combination of peaches and cream is as simple as it sounds: peaches, lightly sweetened and simmered, need only a splash of cold heavy cream and nothing more. Just remember to make this ahead of time for the peachiest results.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 3h20m
Yield 4
Number Of Ingredients 4
Steps:
- Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
- Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
- Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.
Nutrition Facts : Calories 397.1 calories, Carbohydrate 25.1 g, Cholesterol 122.3 mg, Fat 33 g, Protein 1.9 g, SaturatedFat 20.6 g, Sodium 38.3 mg, Sugar 22.7 g
PEACHES N CREAM OATMEAL COOKIES
Steps:
- Preheat oven to 350 degrees F. Mix all ingredients except flour and oatmeal packets. Stir in flour and oatmeal packets. (The mixture will be sticky due to the milk. If you prefer crisp cookies to chewy ones, eliminate the milk. If you like your cookies chewy and cakey, add an extra tablespoon of milk.)
- Roll dough into 1 1/2" balls and drop onto an ungreased cookie sheet, about 2" apart. Smash the balls down to a thickness of about half an inch.
- Bake until light brown, about 10 minutes. Allow to cool on cookie sheet briefly, then remove to a rack to finish cooling.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PEACHY COOKIES
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
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 :
PEACH COBBLER COOKIES
My sister brought me fresh peaches one year, and we decided to make these fruity cookies. They also make fantastic ice cream sandwiches-just put some vanilla ice cream between two cookies for a delicious summer treat! -Anna Miller, Churdan, Iowa
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 4-1/2 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 78 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 74mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
PEACHES AND CREAM COOKIES
These look beautiful and taste great. A perfect little cookie to dress up a cookie table at a wedding! The green leaves can be found at any craft store, check the wedding section.
Provided by princessmommie
Categories Dessert
Time 3h15m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, beat eggs lightly. Add sugar, oil, flour and baking powder. Mix well. Refrigerate 3-4 hours, or overnight.
- Roll in small balls, approximately the size and shape of a lagre grape. Bake 325 degrees for 15 - 18 minutes. While cookies are still warm, scoop out small hole on the flat side (melon scoop or small knife is good for this).
- For the icing: Thicken cornstarch and milk in a small saucepan over medium heat, approximately 5-10 minutes. Let stand to cool. Do not put in refrigerator or it will get yucky. Cream sugar and crisco with a mixer, add vanilla, marshmallow creme and cornstarch/milk mixture. Beat for 10 minutes. Fill cookies with icing and "cement" two cookies together. I sometimes freeze cookes at this point.
- Mix peach jello according to directions, but do not refrigerate. Put dry apricot jello and strawberry jello into separate bowls. Quickly* dip the cookie into the "wet" peach jello, roll cookie in dry apricot jello, then dip the bottom of the cookie into the dry strawberry jello. Add green leaf to make the cookie look like a peach.
- *It is important to not overwet the cookie when you dip it or it will fall apart!
Nutrition Facts : Calories 323.2, Fat 19, SaturatedFat 4.3, Cholesterol 36.7, Sodium 63.5, Carbohydrate 35.1, Fiber 0.6, Sugar 17.3, Protein 3.5
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.
PEACHES AND CREAM OATMEAL COOKIES
I saw this on Sunny Anderson's "Cooking For Real" on FoodNetwork. I wanted to make them to bring to a 4th of July BBQ, but didn't get to the store before it closed! I'll update the yumminess factor when I try these. They look fabulous and easy, though. I'm a sucker for cookie recipes!
Provided by jusme
Categories Drop Cookies
Time 22m
Yield 20 cookies, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350* with racks in the upper and lower thirds of the oven.
- In a small bowl mix together flour, baking soda and salt.
- In a mixer, 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 two sheet pans with parchment paper.
- With wet hands, roll dough into 20 balls. Place evenly apart on the two trays. Press down on dough with palm to make a flat circle.
- Bake 10-12 minutes or until golden brown, and a little tender in the middle.
- Let rest for one minute before transferring to cooling rack.
Nutrition Facts : Calories 833.1, Fat 42.9, SaturatedFat 20.4, Cholesterol 116.9, Sodium 410.3, Carbohydrate 104.3, Fiber 4.6, Sugar 52.5, Protein 13.3
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