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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
  • Total Time
    Prep: 2-1/2 hours Bake: 15 min./batch + standing
  • Makes
    about 3-1/2 dozen

Ingredients

  • 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

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.
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Reviews

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Average Rating:
  • nomad1125
    Dec 11, 2011

    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.

  • pepper2008
    Feb 6, 2011

    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.

  • bunz1951
    Jul 31, 2009

    great idea

  • taffysugar
    Jul 22, 2009

    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.

  • ldanley
    Jul 22, 2009

    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!

  • orange08
    Jul 22, 2009

    My mother used to make us peach cookies. Her recipe is a bit different."Peaches & Cream Cookies"4 eggs1 cup sugar1 cup oil4 cups flour3 tsp. baking powder1 box instant vanilla pudding1/2 cup sweet vermouth1 large box peach jello1/4 tsp. red food coloringtube green icingBeat 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.

  • st francis
    Jul 22, 2009

    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!

  • Brinn
    Jul 21, 2009

    Why do you call them peach cookies when they have apricots. To me this is very misleading.They should be calledPeached shaped apricots cookies.thank you,B orndoff

  • grammame
    Jul 21, 2009

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

  • johnboy2
    Jul 21, 2009

    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