Just Peachy Cookies Recipes

Steps:

• Preheat oven to 375 degrees. Whisk together flour, salt, and baking soda.
• Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Beat in egg and vanilla. Add flour mixture, and beat until just combined. Add peaches and jam, and beat until just combined.
• Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. (If not baking all of the cookies at once, refrigerate dough between batches; dough can be refrigerated in an airtight container for up to 2 days.) Combine sanding sugar and cinnamon. Sprinkle each cookie with 1/8 teaspoon cinnamon-sugar mixture.
• Bake cookies, rotating sheets halfway through, until golden brown and just set, 11 to 13 minutes. Let cool on sheets for 5 minutes, and then transfer cookies to wire racks to cool completely.

Steps:

• 1. Preheat oven to 375 degree F. In a med bowl, cream together the sugars and butter. Beat in the vanilla and egg. Sift flour, salt, baking soda, baking powder and cinnamon. Add a little flour at a time, alternating with the sour cream. Fold in peaches. Grease cookie sheet and drop by teaspoonfuls. Bake for 12 - 15 minutes. Remove from sheet to cooling rack. Sprinkle with sugar while hot.

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.

Steps:

• 1. 1. Preheat oven to 325 degrees F (170 degrees C). 2. Combine sugar, oil, milk, eggs, baking powder and vanilla in large bowl. Blend in enough flour to form a soft dough. 3. Roll into walnut size balls. Place on ungreased cookie sheets 4. Bake for 15-20 minutes. Cookies will be pale. Remove to rack to cool. 5. Hollow out cookie center. Combine preserves, almonds, cream cheese,vanilla pudding mix (powder, not made with milk), brandy and cinnamon. Mix to blend. 6. Fill cookies with cream cheese/pudding mixture. Press 2 cookies together to form peach. 7. Brush lightly with brandy and dip one spot in the red sugar for blush and roll entire cookie in orange sugar. Top with a icing leaf or purchase the plastic peach leaves.

Steps:

• 1. Beat eggs slightly, then add oil, baking powder, flour and sugar. Mix well and refrigerate overnight or for several hours.
• 2. When your dough is cool. Roll it in your hands to make walnut sized balls or smaller. Place them on a cookie sheet and bake at 350 for 15-18 minutes. While these are baking, make your vanilla pudding according to the package directions.
• 3. When they have cooled, use a small melon baller to scoop out the centers of two balls and fill each in with a spoon of pudding. Put the two cookies together. Continue doing this until all of your pudding filled balls have been made.
• 4. In a bowl mix 1 cup of Sweet Vermouth and 1/4 tsp of orange food coloring. Dip each cookie into the Vermouth mixture and then set on a rack to drain, but do not let it dry. After each cookie sits on the rack for a minute or so, roll it in a bowl of granulated sugar, and set back on the rack to dry.
• 5. Now that you have your peaches, you are going to make a quick butter cream to pipe "leaves" onto the top of each one. Mix together your confectioner's sugar, butter, milk and green food coloring. Use a decorator bag and a leaf tip to pip one or two small green leaves at the top of each cookie. After these have "set" I put them in fancy little paper cups for serving! Yumm

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.