Best Peach Tea Cake Cookies Recipes

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PEACH COOKIES



Peach Cookies image

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

2 cups whole milk
1/2 cup sugar
Pinch kosher salt
1/4 cup cornstarch
5 large egg yolks
1/3 cup peach preserves
1 teaspoon peach schnapps
1/8 teaspoon almond extract
4 cups all-purpose flour (see Cook's Note)
1 tablespoon baking powder
1/2 teaspoon kosher salt
3/4 cup sugar
2/3 cup whole milk
1 stick (8 tablespoons) unsalted butter, melted
1/4 cup peach nectar or juice
3 tablespoons peach schnapps
3 large eggs
Vegetable oil, for oiling hands
2/3 cup peach nectar or juice
1/8 teaspoon almond extract
Red food coloring, for tinting the nectar
1 1/2 cups sugar
24 whole cloves
24 small fresh mint leaves or sprigs

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.

GRANDMA'S OLD FASHIONED TEA CAKES



Grandma's Old Fashioned Tea Cakes image

A soft teacake that is best when one to two days old. You can change flavors by substituting almond or lemon extract for the vanilla. Add a few drop of food coloring to dress up the dough for special occasions.

Provided by RGA

Categories     Desserts     Cookies     Sugar Cookies

Time 53m

Yield 24

Number Of Ingredients 8

1 cup butter
1 ¾ cups white sugar
2 eggs
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract

Steps:

  • In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few turnns on a floured board until smooth. Cover and refrigerate until firm.
  • Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 187.8 calories, Carbohydrate 26.6 g, Cholesterol 35.8 mg, Fat 8.3 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5 g, Sodium 135.3 mg, Sugar 14.7 g

PEACHY COOKIES



Peachy Cookies image

One bite of these pretty pastries and you'll think they came fresh off the tree instead of the cookie plate. I bake these filled cookies for holidays, weddings and celebrations that call for a peach of a cookie! -Andrea Cuteri, Coraopolis, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 2h45m

Yield about 3-1/2 dozen.

Number Of Ingredients 19

2 large eggs
1 cup sugar
3/4 cup canola oil
1/2 cup 2% milk
1/2 teaspoon vanilla extract
4 cups all-purpose flour
3/4 teaspoon baking powder
FILLING:
1 cup peach or apricot preserves
1/2 cup finely chopped pecans
3 ounces cream cheese, softened
2 tablespoons unsweetened instant tea
3/4 teaspoon ground cinnamon
COATING:
2 packages (3 ounces each) lemon gelatin
2 packages (3 ounces each) peach or orange gelatin
2 packages (3 ounces each) strawberry gelatin
1/2 cup sugar
Mint leaves and additional apricot preserves

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.

Nutrition Facts :

PEACH CAKE DESSERT



Peach Cake Dessert image

You can name just about any fruit (except citrus), and it's grown here in northwestern Pennsylvania. This dessert is very good served with whipped cream or ice cream.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 12

1 cup sugar
1 tablespoon all-purpose flour
1 to 2 teaspoons ground cinnamon
5 medium peaches, peeled and sliced
CAKE:
1/4 cup butter, softened
1/2 cup sugar
1 egg
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk

Steps:

  • In a large bowl, combine the sugar, flour and cinnamon. Add peaches; toss to coat. Transfer to a greased 8-in. square baking pan. , In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt; gradually add to the creamed mixture alternately with milk. , Drop by spoonfuls onto peaches; spread evenly. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 396 calories, Fat 9g fat (5g saturated fat), Cholesterol 57mg cholesterol, Sodium 325mg sodium, Carbohydrate 77g carbohydrate (57g sugars, Fiber 2g fiber), Protein 4g protein.

PEACH CAKE I



Peach Cake I image

Love those peaches!

Provided by Jenny

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h10m

Yield 10

Number Of Ingredients 7

⅔ cup butter
1 cup white sugar
¾ cup milk
1 cup all-purpose flour
¼ teaspoon salt
2 teaspoons baking powder
1 (15 ounce) can sliced peaches

Steps:

  • Preheat oven to 350 degrees (175 degrees C). Lightly grease one 8 x 8-inch pan.
  • Cream together the sugar and butter. Add the flour, milk, salt, and baking powder. Mix well and pour into prepared pan. Spread fruit evenly over the top of the batter and pour juice from canned peaches over top.
  • Bake in at 350 degrees F (175 degrees C) for 50 minutes or until fully browned on top.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 37 g, Cholesterol 34 mg, Fat 12.8 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 8 g, Sodium 257.2 mg, Sugar 25.2 g

PEACH TEA CAKE COOKIES



PEACH TEA CAKE COOKIES image

Categories     Cookies     Egg     Nut     Dessert     Bake

Number Of Ingredients 11

1 stick softened butter
1 cup packed light brown sugar
2 eggs
2 bags peach apricot honeybush tea
1 tbs vanilla
1/2 tsp peach extract
2 cups whole wheat flour
1/2 tbs baking powder
1 tsp baking soda
1 cup white chocolate chips
1/2 cup finely chopped walnuts

Steps:

  • pre-heat oven 375 line baking sheet with parchment paper beat butter and sugar about 2 minutes add eggs 1 at a time add vanilla and peach extract scrape down bottom and sides of bowl slowly add flour, baking powder and baking soda stir in white choclate chips and walnuts drop dough onto baking sheet about 2 inches apart using an ice cream scoop bake 15 minutes until golden transfer cookies to a cooling rack and completely cool

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