Best Peaches And Cream Cookies Recipes

PEACHES AND CREAM COOKIES

Steps:

• Mix eggs, sugar, oil, flour, salt and vanilla and baking powder.mix well.
• refrigerate overnight --
• roll into small balls and bake at 350* until very brown.approximately 15 minutes.
• combine pudding mix and cool whip and set aside.
• using 2 cookies for each "peach"take a very small spoon and scoop out some cookie from its flat bottom.fill both half with the pudding mixture, place a maraschino cherry in the middle for the peach "pit".and put cookie halves back together.
• brush the outside of each cookie with peach schnapps and roll in peach colored sugar.

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 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.

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 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 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!