Peachy Cookies Recipes

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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



Peachy Cookies image

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 :

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

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



Peach Cobbler Cookies image

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.

1 cup butter, softened
1 cup sugar
1/3 cup packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup chopped peeled fresh peaches

FRESH PEACH COOKIES

Make and share this Fresh Peach Cookies recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Drop Cookies

Time 40m

Yield 4 Dozen

Number Of Ingredients 12



Fresh Peach Cookies image

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.

1/2 cup butter or 1/2 cup margarine
1 cup sugar
1 large egg
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon ground cloves
1/8 teaspoon salt
3 medium fresh ripe peaches
1/2 cup raisins, if desired

DOUBLE CHOCOLATE-PEACH COOKIES

Chocolate and peach are a surprisingly delightful combination. The Dutch cocoa in these cookies makes them dark, but not bitter, and the fresh peaches play up the fruitiness of the cocoa.

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield 24 double chocolate-peach cookies

Number Of Ingredients 10



Double Chocolate-Peach Cookies image

Steps:

  • Preheat the oven to 375˚ F. Line 2 baking sheets with parchment paper. Whisk the flour, cocoa powder, baking soda and salt in a medium bowl. In a separate bowl, beat the butter and brown sugar with a mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in the egg and vanilla. Beat in the flour mixture on low speed. Stir in the white chocolate chips and chopped peach.
  • Arrange 24 balls of dough, about 2 heaping tablespoons each, about 2 inches apart on the baking sheets.
  • Bake until set around the edges, 12 to 15 minutes. Let cool 10 minutes on the pans, then transfer to a rack to cool completely.

1 1/2 cups all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, softened
1 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup white chocolate chips
1 large peach, pitted and finely chopped (about 1 cup)

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



Peach Cookies image

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.

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

AUSTRIAN PEACH COOKIES II

Cookies are shaped like miniature peaches and filled with jam and chocolate.

Provided by Barbara

Categories     World Cuisine Recipes     European     Austrian

Time 1h20m

Yield 6

Number Of Ingredients 15



Austrian Peach Cookies II image

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • In a large bowl, cream together the butter and 1 cup sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour and baking powder, stir into the creamed mixture alternately with the milk. Roll dough into 1 inch balls and place balls 1 inch apart onto an ungreased cookie sheet.
  • Bake for 15 to 20 minutes in the preheated oven, until cookies start to brown on the bottom. remove from baking sheets and cool on wire racks.
  • When cookies are completely cool, carve a hole into the flat side of each cookie using a small knife. Save the crumbs. In a heatproof bowl, melt chocolate chips in a microwave or over a pan of simmering water. Stir frequently until smooth. In a medium bowl, stir together the melted chocolate, apricot jam, ground pecans, rum and reserved crumbs until well blended. Fill the carved out centers of the cookies with the chocolate mixture and stick two cookies together with the filling sides in to form a peach shape.
  • Divide the remaining cup of sugar into two bowls. One bowl should contain 1/4 cup and 3/4 cup in the other. Color the small bowl with the red coloring by working it in with your fingers. Color the other bowl with the yellow coloring and add a pinch of the red sugar to it to make a peachy color. Brush each cookie with water and roll them first in the yellow sugar, then dip a part of them into the red sugar to give them a blush. Insert plastic green stems into the top for a realistic effect.

Nutrition Facts : Calories 937.3 calories, Carbohydrate 155.6 g, Cholesterol 124.6 mg, Fat 31.3 g, Fiber 3.1 g, Protein 12 g, SaturatedFat 17 g, Sodium 111.4 mg, Sugar 87.4 g

¾ cup unsalted butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
3 ¾ cups all-purpose flour
1 teaspoon baking powder
½ cup milk
¼ cup semisweet chocolate chips
⅔ cup apricot jam
⅓ cup ground pecans
2 teaspoons rum
¼ cup water
1 cup white sugar
2 drops red food coloring
4 drops yellow food coloring

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



Peaches and Cream Cookies image

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

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

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