Peachy Cookies Recipes

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:

• 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.

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:

• Preheat the oven to 375˚ F. Line 2 baking sheets with parchment paper. Whisk the flour, cocoa powder, baking soda and salt in a medium bowl. In a separate bowl, beat the butter and brown sugar with a mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in the egg and vanilla. Beat in the flour mixture on low speed. Stir in the white chocolate chips and chopped peach.
• Arrange 24 balls of dough, about 2 heaping tablespoons each, about 2 inches apart on the baking sheets.
• Bake until set around the edges, 12 to 15 minutes. Let cool 10 minutes on the pans, then transfer to a rack to cool completely.

Steps:

• Cream butter or margarine and sugar in a bowl.
• Add egg and beat until light and fluffy.
• In another bowl mix flour, baking soda and seasonings.
• Stir flour mixture into egg mixture, a little at a time.
• Peel, pit and finely dice peaches, stir into cookie mixture.
• Stir in raisins.
• Drop dough by rounded teaspoonfuls onto cookie sheet.
• Bake at 375°F for 20 minutes until cookies are brown on top.
• Cool thoroughly.