Taste of Home
Peachy Cookies
TOTAL TIME: Prep: 2-1/2 hours Bake: 15 min./batch + standing
YIELD: about 3-1/2 dozen.
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
Ingredients
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2 large eggs
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1 cup sugar
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3/4 cup canola oil
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1/2 cup 2% milk
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1/2 teaspoon vanilla extract
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4 cups all-purpose flour
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3/4 teaspoon baking powder
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FILLING:
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1 cup peach or apricot preserves
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1/2 cup finely chopped pecans
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3 ounces cream cheese, softened
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2 tablespoons unsweetened instant tea
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3/4 teaspoon ground cinnamon
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COATING:
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2 packages (3 ounces each) lemon gelatin
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2 packages (3 ounces each) peach or orange gelatin
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2 packages (3 ounces each) strawberry gelatin
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1/2 cup sugar
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Mint leaves and additional apricot preserves
Directions
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1.
In a large bowl, beat the eggs, sugar, oil, milk and vanilla until blended. Combine flour and baking powder; gradually beat into egg mixture.
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2.
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.
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3.
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.
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4.
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.
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5.
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.
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6.
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.
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7.
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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