PEACH DROP COOKIES
Peach Drop Cookies are a wonderfully delicious way to take advantage of fresh peaches. They taste like little bites of peach cobbler!
Provided by Jennifer McHenry
Categories cookies
Time 33m
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Line baking sheets with silicone liners or parchment paper.
- Whisk together the flour, salt, and baking soda. Set aside.
- Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the egg and vanilla, and mix well.
- Reduce mixer speed to low. Add the flour mixture, mixing just until combined.
- Add the peaches and preserves, mixing just until combined.
- Drop the dough by tablespoonfuls onto the prepared pans, leaving about 2 inches between cookies.
- Combine the sanding sugar and cinnamon. Sprinkle each cookie with about 1/8 teaspoon of the cinnamon-sugar.
- Bake the cookies 11 to 13 minutes, or until golden brown and just set. (Refrigerate the dough between baking batches.)
- Cool on the pans for 5 minutes. Then, carefully transfer the cookies to wire racks to cool completely.
Nutrition Facts : Calories 78 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 59 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
TEA CAKES
I've baked many batches of different cookies through the years, but family and friends tell me these are the best. The simple buttery flavor appeals to all.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 9 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture (the dough will be soft). , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 7-8 minutes or until the edges are golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 81 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 71mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
PEACH SUNSHINE TEA CAKE
Make and share this Peach Sunshine Tea Cake recipe from Food.com.
Provided by Nannette Meyette
Categories Breads
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 grease a 9 inch springform pan in small bowl, blend butter and sugar, then add vanilla and egg; beat well Add flour, baking powder, and salt to butter mixture; blend well.
- Spread dough over bottom and 1 inch up sides of pan.
- Over dough, arrange 5-6 peach slices in center to create a circular shape Place rest of slices around center circle to create the effect of sunrays.
- Sprinkle with sugar and cinnamon; Bake 35-45 minutes Cool 10 minutes then remove the sides of pan.
FRESH PEACH CAKE
This is a quick and easy peach cake made with fresh peaches.
Provided by Chantal
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
- Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
- Set peaches inside batter. Mix 2 tablespoons sugar and cinnamon in a small bowl. Sprinkle evenly with cinnamon sugar.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Transfer cake carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 183 calories, Carbohydrate 24.9 g, Cholesterol 51.3 mg, Fat 8.6 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 54.9 mg, Sugar 16.7 g
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