Peachy Cookies Recipe

Peachy Cookies Recipe
Photo by: Taste of Home
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One bite of these pretty pastries and you'll think they came fresh off the tree instead of the cookie plate. Andrea Cuteri from Coraopolis, Pennsylvania bakes them for holidays, weddings and celebrations that call for a peach of a cookie!

This recipe is:

Healthy

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  • 46 Servings
  • Prep: 2-1/2 hours Bake: 15 min./batch + standing

Ingredients

  • 2 eggs
  • 1 cup sugar
  • 3/4 cup canola oil
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • FILLING:
  • 1 cup apricot preserves
  • 1/2 cup finely chopped pecans
  • 1 package (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) orange gelatin
  • 2 packages (3 ounces each) strawberry gelatin
  • 1/2 cup sugar
  • Mint leaves and additional apricot preserves

Directions

  • 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. Yield: about 3-1/2 dozen.

Nutrition Facts: 1 cookie (calculated without additional preserves) equals 174 calories, 6 g fat (1 g saturated fat), 11 mg cholesterol, 44 mg sodium, 29 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Peachy Cookies published in Country Woman August/September 2008, p36

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Reviews for Peachy Cookies (21)

Peachy Cookies Recipe

Peachy Cookies

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Reviewed on Jul. 31, 2009 by bunz1951

great idea

Reviewed on Jul. 22, 2009 by taffysugar

Cookies look great but it seems to be a lot of work making them. Think I`ll pass on this recipe until there is a special occasion for a fancy cookie.

Reviewed on Jul. 22, 2009 by ldanley

They are so CUTE! The only problem is that they don't taste like peaches. I'd use peach jello instead of orange and peach preserves so that they taste the way they look. They're awesome, though!

Reviewed on Jul. 22, 2009 by orange08

My mother used to make us peach cookies. Her recipe is a bit different.

"Peaches & Cream Cookies"

4 eggs

1 cup sugar

1 cup oil

4 cups flour

3 tsp. baking powder

1 box instant vanilla pudding

1/2 cup sweet vermouth

1 large box peach jello

1/4 tsp. red food coloring

tube green icing

Beat eggs lightly, add 1 cup sugar, oil, flour, & baking powder.

Mix well & refrigerate overnight or 3-4 hrs.

Roll into balls & place on lightly greased cookie sheets.

Bake at 325 for 15 min.

Scoop hole in bottom of each cookie using small end of melon scoop. Fill with prepared pudding. Put 2 cookies together to form peach.

Mix vermouth & coloring..roll 1/3 of each filled cookie in red.

Mix peach jello & a little white sugar. Roll cookies in jello mixture.

Pipe green leaf stems on each at end of cookie.

Keep refrigerated.

These are delicious...my son loved to help her make them when he was a little boy.

Reviewed on Jul. 22, 2009 by st francis

It took me a bit to realize I was looking at the cookies - these cookies are a "real" peach of an idea - for those of you who are stressed by the name - drain a cup of peaches and dice to add to preserves - Andrea - you're the peach!

Reviewed on Jul. 21, 2009 by Brinn

Why do you call them peach cookies when they have apricots. To me this is very misleading.They should be called

Peached shaped apricots cookies.

thank you,

B orndoff

Reviewed on Jul. 21, 2009 by grammame

I don't get it. There are no peaches in this recipe.

Reviewed on Jul. 21, 2009 by johnboy2

Congratulations there has never been a peach cookie recipe, this shows truly artistic talent. For great grandma and grandma above, forget all the prep put pealed peaches in a blender and blend add to batter sprinkle some cinnamon on top and there you go-your style peach cookies. Catherine In San Antonio, TX

Reviewed on Jul. 21, 2009 by ts_sweetcreations

I think they would be fabulous on a wedding cake. Much too much for everyday or for kids I agree. But, WOW what a beautiful addition to a Harvest wedding cake. Great job Andrea, and great imagination. I could have never thought up such an elegant treat. Very beautiful cookies. Thanks for the idea!!!

Reviewed on Jul. 21, 2009 by 1ragmop

I'm a Grandmother of 15, a great grandmother of 5 and I sure don't have time for a 2 1/2 hour prep time for cookies. Be more practical will ya! ! !

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