FRESH PEACH DROP COOKIES
This a cookie recipe from Martha - and is it ever delicious!! I have used nectarines, and it is very good also - just so delectable!!
Provided by Chef mariajane
Categories Drop Cookies
Time 11m
Yield 4 dozen
Number Of Ingredients 12
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.
FRESH PEACH COOKIES
Make and share this Fresh Peach Cookies recipe from Food.com.
Provided by Theresa Thunderbird
Categories Drop Cookies
Time 40m
Yield 4 Dozen
Number Of Ingredients 12
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.
FRESH-PEACH DROP COOKIES
Ripe stone fruit and sweet preserves lend a double dose of peach flavor to these summery cookies. The crisp cinnamon-sugar topping yields to a tender, moist interior that's studded with fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 11
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.
MARTHA'S PEACH COOKIES
You've got to try these peach cookies, adapted from Martha Stewart! Your taste buds will thank you.
Provided by Shanna Mallon
Yield 34 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. In a medium-sized bowl, whisk together flour, salt, and baking soda.
- In a large bowl, beat butter and granulated sugar with a mixer until pale and fluffy, about four minutes. Reduce speed to low and beat in egg and vanilla. Add the flour mixture to this large bowl, beating until combined. Add peaches and jam; beat until just combined.
- Using a tablespoon, drop rounded balls of dough onto cookie sheets lined with parchment paper or silicone liners, spacing them about two inches apart. If not baking all the dough right away, put remaining dough in refrigerator between batches. Also, dough can be refrigerated for up to two days.
- Dust balls with cinnamon/sugar mixture. Put in oven and bake for 15 to 16 minutes, rotating the pan halfway through. Let cool for five minutes, and then transfer to wire racks to cool completely.
Nutrition Facts : ServingSize 1 serving, Calories 105 kcal, Fat 3 g, SaturatedFat 2 g, UnsaturatedFat 0.004 g, Carbohydrate 18 g, Sugar 7 g, Fiber 1 g, Protein 1 g, Cholesterol 7 mg, Sodium 60 mg
PEACH COOKIES
Get ready to fool and delight your friends with these cookies. They look exactly like little peaches and are as delicious as they are gorgeous!
Provided by Food Network Kitchen
Categories dessert
Time 10h35m
Yield 24 servings
Number Of Ingredients 24
Steps:
- For the pastry cream: Whisk together 1 1/2 cups of the milk, 1/4 cup of the sugar and the salt in a medium saucepan. Bring to a simmer over medium heat, whisking until the sugar is dissolved.
- Meanwhile, whisk the cornstarch and egg yolks with the remaining 1/2 cup milk and 1/4 cup sugar in a medium bowl until smooth. Ladle about 1/2 cup of the hot milk mixture into the bowl while whisking, then add all of the mixture back to the saucepan. Bring to a boil, whisking constantly; let boil until thickened, about 2 minutes. Strain through a fine-mesh sieve into a bowl, then stir in the preserves, schnapps and almond extract. Cool the pastry cream slightly, then cover the surface directly with plastic wrap and refrigerate until cold.
- For the cookies: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, baking powder and salt in a medium bowl. Whisk together the sugar, milk, butter, nectar, schnapps and eggs in a large bowl. Add the flour mixture and beat with a wooden spoon until smooth to make a thick, sticky dough.
- Lightly grease your hands with the oil and roll tablespoons of the dough into balls, arranging them about 1 1/2 inches apart on the lined baking sheets. Bake one sheet at a time, until the undersides of the cookies are golden and the tops are just set, about 15 minutes. Cool just a few minutes. While the cookies are still warm, use a sharp paring knife to cut an approximately 1-inch-wide teaspoon-sized divot into the flat side of each cookie (be careful not to pierce the tops or sides of the cookies). Bake the other sheet of cookies and cut out the divots. Cool the cookies completely.
- Spoon a heaping teaspoon of pastry cream into each cookie, then sandwich 2 similar-looking ones together to make a peach shape, cleaning off any pastry cream that squeezes out of the seams. At this point, the cookies may not stick together very well; prop them up next to each other to keep their shape.
- For decorating: Combine the nectar and almond extract in a small bowl and add enough food coloring to make it bright red, about 8 drops. Put the sugar in another bowl.
- Working one at a time, paint each peach cookie all over with the red nectar mixture using a medium paintbrush, then roll in the sugar to coat thoroughly. Make sure the cookies are still nicely sandwiched and place in a 9-by-13-inch baking pan (the cookies should fit snugly in the baking pan so that they keep their shape). Cover the dish with plastic and refrigerate 8 hours and up to overnight (this will blend the flavors and also set the pastry cream to keep the cookies together).
- Just before serving, garnish each cookie with a clove and mint sprig to look like little stems.
FRESH PEACH DROP COOKIES
Steps:
- Preheat oven to 375. 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.
PEACH COBBLER COOKIES
My sister brought me fresh peaches one year, and we decided to make these fruity cookies. They also make fantastic ice cream sandwiches-just put some vanilla ice cream between two cookies for a delicious summer treat! -Anna Miller, Churdan, Iowa
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 4-1/2 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 78 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 74mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
FRESH-PEACH DROP COOKIES
Moist, cakey, and flecked with fresh fruit in every bite, these cookies are just the thing to pack into a picnic basket on a late-summer day.
Yield makes about 4 dozen
Number Of Ingredients 11
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.
PEACHES AND CREAM COOKIES
Basic, fluffy sugar cookie with fresh peaches (made out of desperation because my family had so many peaches from our trees!).
Provided by Alliekatt
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 212 calories, Carbohydrate 25.3 g, Cholesterol 15.5 mg, Fat 11.5 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 2.5 g, Sodium 176.7 mg, Sugar 13 g
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