Fresh Peach Cookies Recipes

FRESH PEACH COOKIES

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.

PEACH COBBLER COOKIES

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.

FRESH-PEACH DROP COOKIES

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.

FRESH PEACH DROP COOKIES

Steps:

• Preheat oven to 375°F Whisk together flour, salt and baking soda.
• Beat butter and 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, 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 teaspoons cinnamon/sugar mixture.
• Bake cookies, rotating sheets halfway through, until golden brown and just set, about 11-13 minutes. Let cool on sheets for 5 minutes, and then transfer cookies to a wire rack to cool completely.

PEACHY COOKIES

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.

HOMEMADE PEACH CRUMB BARS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat an 8x8-inch baking pan with cooking spray.
• Whisk flour, sugar, baking powder, and salt together in a bowl. Next, cut in the cold butter using 2 forks or a pastry cutter then slowly mix in the egg yolk and cold water. Don't worry if the dough seems really crumbly; it should be!
• Press 1/2 of the crumble mixture into the prepared pan to make the crust. Save the rest for the top of the bars.
• Stir together peach slices, sugar, flour, lemon juice, vanilla extract, cinnamon, and nutmeg until combined. Evenly add peach filling to the top of the crust.
• Sprinkle the remaining crumble over the peach filling.
• Bake in the preheated oven until golden brown and set, 30 to 38 minutes. Cool bars to room temperature, then cut and serve.

PEACHES AND CREAM COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet.
• Beat shortening and sugar together. Blend eggs and fruit into the shortening and sugar mixture. Stir flour, salt, baking soda and nuts into the egg mixture; mix well.
• Drop dough by teaspoonfuls onto the greased cookie sheet. The cookies will double in size while baking, so set the cookies far apart on the cookie sheet. Bake for 12 to 15 minutes.

FRESH-PEACH DROP COOKIES

Steps:

• Preheat oven to 375°F. Whisk together flour, salt, and baking soda.
• Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Add egg and vanilla; mix until well blended, about 1 minute. Add flour mixture and mix until combined. Add diced peaches and peach jam; mix until just combined.
• Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. (Chill remaining dough between batches.)
• Combine sanding sugar and cinnamon in a small bowl. Sprinkle each cookie with 1/8 teaspoon cinnamon-sugar mixture. Bake cookies until golden brown and just set, 11 to 13 minutes, rotating sheets halfway through. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely. Cookies are best eaten the day they are made, but they can be stored in an airtight container at room temperature up to 2 days.