Sugar Cookie Peach Cobbler Food

SUGAR COOKIE PEACH COBBLER

Steps:

• Preheat oven to 350 degrees F. Grease 2-quart shallow baking dish with butter.

COOKIE-CRUSTED PEACH COBBLER

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Arrange the peaches in the prepared pan. Scatter the butter over the peaches, then sprinkle the brown sugar evenly on top. Set aside. Mix flour, white sugar, baking powder, and salt in a bowl. Stir the oil into the beaten eggs, then stir the egg mixture into the dry ingredients. Spoon the batter over the peaches, then sprinkle cinnamon on top.
• Bake in the preheated oven until the crust is lightly browned, about 45 minutes.

SUGAR COOKIE SKILLET PEACH COBBLER

Steps:

• Preheat oven to 350 degrees.
• Drain peaches in colander over bowl, reserving 1 cup liquid.
• Place peaches in a 9-inch cast iron skillet. Set aside.
• In a small saucepan mix: Peach juice, cornstarch, sugar, salt and cinnamon. Bring to a simmer to thicken.
• Pour thickened peach sauce over sliced peaches in pan.
• Roll out cookie dough on floured surface to ¼-inch thickness. Cut into shapes with cookie cutters.
• Arrange cookie cut-outs on top of cobbler to cover.
• Sprinkle with sugar.
• Bake for 25 to 30 minutes, until the cookie dough is baked through and filling is bubbling.
• Serve with ice cream or whipped cream.

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.

PEACH SUGAR COOKIE CRUMBLE

Steps:

• Preheat oven to 350°. Melt butter in a 12-in. cast-iron or other ovenproof skillet over medium heat. Add peaches, 3/4 cup sugar, 2 teaspoons vanilla, ginger and cinnamon. Cook and stir until peaches soften and begin to break down, about 10 minutes. Remove from the heat., In a large bowl, cream shortening, brown sugar and remaining 1 cup sugar until light and fluffy, 5-7 minutes. Beat in egg, almond extract and remaining 1 teaspoon vanilla. In another bowl, whisk flour, cornstarch, baking soda and baking powder; gradually beat into creamed mixture. Crumble dough over peach mixture. If desired, sprinkle with pecans and coarse sugar., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack. If desired, serve with vanilla ice cream.

PEACH COBBLER

Steps:

• Heat oven to 400°F. In 4-quart saucepan, mix 1/3 cup sugar, the cornstarch and cinnamon. Stir in peaches, water and lemon juice. Heat to boiling, stirring constantly; boil and stir 1 minute. Pour into ungreased 8- or 9-inch square (2-quart) glass baking dish.
• In medium bowl, stir Bisquick mix, 1 tablespoon of the sugar, the milk and melted butter until soft dough forms.
• Drop dough by 6 tablespoonfuls onto hot peach mixture. Sprinkle remaining 1 tablespoon sugar over dough.
• Bake 20 to 25 minutes or until golden brown. Serve with whipped cream.

PEACH COBBLER NEWTONS

Steps:

• Preheat oven to 350 degrees F.
• For the cookie: In a medium mixing bowl, sift together the flour, salt, and cinnamon. In a large mixing bowl, with an electric mixer, cream the butter, granulated sugar, and dark brown sugar. Beat in egg whites, vanilla and butter flavor extracts. Carefully fold in the flour mixture with a rubber spatula. Wrap dough in plastic and chill until dough is firm, about 30 minutes in freezer.
• For the peach filling: In a medium mixing bowl, mix peach preserves with cinnamon, nutmeg, lemon zest and lemon extract. When dough has chilled, roll out dough 1/4-inch thick and cut into pieces about 2 1/2 inches wide and 3 inches long. Place a teaspoon of peach filling in the center of each piece and fold each end of the dough to the center to cover the filling. Flatten cookies slightly and place them seam down and 1-inch apart on a parchment-lined cookie sheet. Bake for about 12 minutes, until lightly browned and just firm. Cool on the cookie sheet. Dust cookies with a mixture of powdered sugar and cinnamon, if using.

COOKIES N' CREAM FRESH PEACH COBBLER

Steps:

• Combine first 3 ingredients in a large saucepan; stir well.
• Stir in amaretto (if desired), and peach preserves.
• Add sliced peaches and stir gently to coat.
• Cook over medium heat, stirring frequently, until mixture is thickened and bubbly; spoon peach mixture into a lightly greased 11 by 7 by 1 1/2-inch baking dish.
• Roll out cookie dough to a 10 by 17-inch rectangle.
• Sprinkle dough with 1 1/2 teaspoons of flour; gently rub flour into dough.
• Repeat procedure on other side of dough; freeze dough 15 minutes.
• Cut 6 (10 by 1/2-inch) strips of dough.
• Cut 8 (6 by 1/2-inch) strips of dough.
• Arrange strips in lattice design over peach mixture in dish.
• Combine 1 1/2 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over cookie dough.
• Bake in a 350 degrees for 30 to 35 minutes or until golden brown.
• Let cobbler cool 15 minutes on a wire rack.
• Spoon into individual serving bowls and top with ice-cream.
• NOTE: Slice and bake remaining cookie dough according to package directions.
• Serve additional cookies with cobbler and ice-cream, if desired.

EASY PEACH COBBLER WITH CANNED PEACHES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Pour peaches and juice into a 9x13-inch baking dish.
• Combine flour, sugar, and butter in a bowl; mix and knead with hands until crumbly. Sprinkle over the peaches, then scatter pecans over top.
• Bake in the preheated oven until topping is golden brown and peaches are bubbly, 45 minutes to 1 hour.