- 2 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
- 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
- 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
- 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.
Reviews for Peachy Cookies
"I have searched for this recipe for years! First saw them at a wedding----great cookie and decor on the plate! I will try these for sure. They will go one my "special " list."
"These cookies turned out beautifully and, yes, they are a lot of work. I used peach jello as part of the coating, but confess to using apricot preserves as the recipe calls for. I love apricots. I believe the instant tea added color and a bit of tang to the filling. I suspect you could leave it out. Everyone who tasted one thought they were very good, not just cute. I cater a dog show in Georgia and hope to have time to make these this year. They keep quite well. You just need to add the leaves at the last minute."
"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."
"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!"