Peaches And Cream Cookies Recipes

PEACHES N CREAM OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F. Mix all ingredients except flour and oatmeal packets. Stir in flour and oatmeal packets. (The mixture will be sticky due to the milk. If you prefer crisp cookies to chewy ones, eliminate the milk. If you like your cookies chewy and cakey, add an extra tablespoon of milk.)
• Roll dough into 1 1/2" balls and drop onto an ungreased cookie sheet, about 2" apart. Smash the balls down to a thickness of about half an inch.
• Bake until light brown, about 10 minutes. Allow to cool on cookie sheet briefly, then remove to a rack to finish cooling.

PEACHES AND CREAM COOKIES

Steps:

• In a large bowl, beat eggs lightly. Add sugar, oil, flour and baking powder. Mix well. Refrigerate 3-4 hours, or overnight.
• Roll in small balls, approximately the size and shape of a lagre grape. Bake 325 degrees for 15 - 18 minutes. While cookies are still warm, scoop out small hole on the flat side (melon scoop or small knife is good for this).
• For the icing: Thicken cornstarch and milk in a small saucepan over medium heat, approximately 5-10 minutes. Let stand to cool. Do not put in refrigerator or it will get yucky. Cream sugar and crisco with a mixer, add vanilla, marshmallow creme and cornstarch/milk mixture. Beat for 10 minutes. Fill cookies with icing and "cement" two cookies together. I sometimes freeze cookes at this point.
• Mix peach jello according to directions, but do not refrigerate. Put dry apricot jello and strawberry jello into separate bowls. Quickly* dip the cookie into the "wet" peach jello, roll cookie in dry apricot jello, then dip the bottom of the cookie into the dry strawberry jello. Add green leaf to make the cookie look like a peach.
• *It is important to not overwet the cookie when you dip it or it will fall apart!

PEACHES AND CREAM COOKIES

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

PEACHES AND CREAM OATMEAL COOKIES

Steps:

• 1. Preheat oven to 350 degrees. Mix batter and drop by spoonfuls onto ungreased cookie sheet. Bake 10-12 minutes and take off sheet and cool on a plate.

PEACHES AND CREAM ROLLS

Steps:

• Put milk in the bowl of your stand mixer fitted with a dough hook. Sprinkle in yeast and let stand 10 minutes. Now mix in the sugar, eggs, butter and 1/2 tsp. salt. Add 3 1/2 cups flour and knead on medium speed until loose dough forms that pulls away from the bowl. If dough does not pull away, add additional flour in 1 Tbsp. increments until it does. Knead the dough on medium speed 5 minutes. Set dough in a lightly oiled deep bowl. Cover and let rise at warm room temperature until doubled, about 75 minutes. While the dough rises, bring a large pot of water to a boil. Cut a small star into the blossom end of each peach. Plunge peaches into boiling water 1 minute, until the skins loosens. Set peaches on a plate and cool. Peel off the skins, then cut peaches into 1/4" thick slices. Line 2 baking sheets with parchment paper. Lightly flour a work surface and set the dough on it. Cut the dough in half. Set one half on a plate. Lightly flour a rolling pin and roll the other half dough into 12" square. Brush the rolled out dough with half the melted butter. Now sprinkle and spread half the brown sugar on the dough, leaving a 2" area of clean dough at the end facing away from you. Arrange half the peaches and half the cream cheese nuggets on the dough. Carefully roll the dough into a tight cylinder. Use a floured, sharp knife to cut the dough into 1 1/2" rounds and place on one of the baking sheets, cut side up, and about a 2" apart. Roll and fill the second half dough like you did the first. Let rolls rise again at warm room temperature 60 minutes. Preheat the oven to 375˚F. Bake rolls, one sheet at a time, in the middle of the oven for 20 minutes, until puffed and golden. Let rolls cool to room temperature. Combine icing sugar and cream in a bowl. Drizzle this glaze on each roll and they are ready to enjoy. Note: The milk can be warmed in the microwave. 20 to 30 seconds should get it to lukewarm.

PESCHE CON CREMA (PEACHES WITH CREAM)

Steps:

• Make the pastry cream: In a large heavy-bottomed saucepan, bring milk and lemon zest to a simmer over medium heat. Meanwhile, in a large bowl, whisk together egg yolks and sugar until thick and pale yellow; add flour and whisk until well combined.
• Remove lemon zest from milk and discard; slowly whisk hot milk into egg mixture. Return mixture to saucepan and place over medium heat; cook, stirring constantly, until cream thickens and begins to boil.
• Transfer pastry cream to a large bowl; cover with plastic wrap, pressing down on the surface to prevent a skin from forming. Let cool completely.
• Make the dough: In a large bowl, whisk together flour and baking powder. Whisk eggs in another large bowl. Add sugar and whisk to combine. Whisk in milk, butter, and lemon zest until smooth. Gradually add flour mixture, mixing with a fork, until dough is smooth and stiff. Let dough rest for 5 minutes.
• Preheat oven to 350 degrees. Line two baking sheets with nonstick baking mats; set aside.
• Using a lightly mounded tablespoon of dough, roll the dough firmly between your palms to make a smooth round ball, about the size of a walnut. Repeat process, taking care to make sure all the balls are fairly uniform in size. Place balls on prepared baking sheets spacing about 1 inch apart; you should be able to fit 24 balls on each baking sheet. Flatten tops slightly with your fingertips.
• Transfer to oven and bake until bottoms are lightly browned, about 15 minutes; tops will remain pale. Transfer to a rack and let cool slightly.
• Assemble the peaches: While the cookies are still warm, use a small, sharp knife to cut a circle about the size of a quarter on the bottom (flat) side of each cookie, taking care not to crack the edges. Use the tip of the knife to scrape out enough crumbs to make hollow and hold about 1 teaspoon pastry cream. Set cookies aside.
• Place rum or maraschino liqueur and schnapps in a small bowl. Add enough red and yellow food coloring to create your desired shade of peach; set aside. Fill a shallow bowl with sugar; set aside.
• Fill each hollowed-out cookie with 1 teaspoon filling. Sandwich two cookies together so that the filling comes just to the edge, taking care not to crack or break. Using a pastry brush, brush "peach" with colored liquor and roll in sugar to coat. Transfer to a large airtight container and repeat process with remaining cookies, liqueur, and sugar. Cover container and transfer to refrigerator; let chill overnight.
• Just before serving, pierce each "peach" with a toothpick where the two cookies come together and insert the stem of a peach leaf. Alternatively, you can garnish cookies with decorative or chocolate leaves.

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.

PEACHES AND CREAM OATMEAL COOKIES

Steps:

• Preheat oven to 350* with racks in the upper and lower thirds of the oven.
• In a small bowl mix together flour, baking soda and salt.
• In a mixer, cream butter and sugars until light and fluffy. Slowly add egg and continue mixing.
• Slowly add flour mixture, oats, peaches, walnuts and white chocolate chips. Mix until combined.
• Line two sheet pans with parchment paper.
• With wet hands, roll dough into 20 balls. Place evenly apart on the two trays. Press down on dough with palm to make a flat circle.
• Bake 10-12 minutes or until golden brown, and a little tender in the middle.
• Let rest for one minute before transferring to cooling rack.

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.

PEACH SUGAR COOKIES

Steps:

• Preheat oven to 350°.
• Lightly grease 2 cookie sheets.
• Cream together sugar, butter, egg, vanilla, baking soda and cream of tartar.
• Stir in flour, and peaches with a wooden spoon.
• Scoop dough with a ¼ cup ice cream scoop and place on prepared cookie sheets.
• Bake about 15-18 minutes, or until lightly browned and set.

PEACHES AND CREAM OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F with the racks in the upper and lower thirds of the oven.
• In a small bowl, whisk together flour, baking soda, and salt. In a stand mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy. Slowly add egg and continue mixing. Slowly add flour mixture, oats, peaches, walnuts, and white chocolate chips. Mix until combined.
• Line 2 sheet trays with parchment. With wet hands make 20 balls from the dough placing evenly among sheet trays. Press down on cookie dough with palm of your hand to make a flat circle.
• Bake for 10 to 12 minutes or until golden and still a bit tender in the center. Remove from oven and let sit on sheet trays 1 minute. Remove to cooling racks to cool completely.