Peaches And Cream Cookies Food

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 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 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.

PEACHES AND CREAM ICE CREAM CAKE WITH OATMEAL COOKIES

Steps:

• Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
• Cover the bottom of the pan with the cookies. Sprinkle 1/2 cup of the granola on top of the cookies. Scoop the peach ice cream and vanilla ice cream onto the granola layer, packing them in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• Add the heavy cream, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
• Frost the top and sides of the cake with the vanilla whipped cream frosting and sprinkle with the remaining 1/4 cup granola. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

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.

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.

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.

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.

PEACHES AND CREAM, LITERALLY

Steps:

• Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
• Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
• Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.