Peach Cookies {That Look Like a Real Peach!}

Peach Cookies {That Look Like a Real Peach!} takes approximately 45 minutes from beginning to end. One portion of this dish contains around 2g of protein, 8g of fat, and a total of 204 calories. This recipe serves 17. For 49 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up baking powder, salt, granulated sugar, and a few other things to make it today. Plenty of people made this recipe, and 361 would say it hit the spot. It is brought to you by Cooking Classy. It is a good option if you're following a lacto ovo vegetarian diet. It works well as an inexpensive dessert. With a spoonacular score of 11%, this dish is not so spectacular. Clean Eating Pork, Peach & Arugula Salad With Peach Vinaigrette, Peach And Peach Blueberry Galettes With Lemon Thyme Sugar, and Peach Pancakes with Peach Maple Syrup for #SundaySupper are very similar to this recipe.

Servings: 17

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, baking powder and salt, set aside. In the bowl of an electric mixer, fitted with the paddle attachment, cream together butter, granulated sugar and light-brown sugar on medium-low speed until well blended, about 1 minute. Mix in egg and vanilla. Add sour cream and mix until blended. With mixer on low speed, slowly add in dry ingredients and mix just until incorporated. Scoop dough out 1 even tablespoon at a time and with buttered hands roll dough into a ball. Place balls on cookie sheet (you can fit 15 per sheet but then you are left with 4 in the end so unless you were making a double batch it wouldn't matter to try and fit that many). Bake in preheated oven 14-15 minutes until bottoms are lightly golden brown. Transfer cookies to a wire rack to cool. Allow cookies to cool completely then spread about 1 teaspoon of peach jam evenly across the bottom of one cookie then gently press another cookie over the jam layer to sandwich them together. Repeat this process with remaining cookies.To decorate cookies, pour 3 tbsp of milk into two small bowls. Tint one bowl of milk with red food coloring until it reaches a vibrant pink, then tint the other bowl of milk with yellow food coloring until its reaches a vibrant yellow. Take a paint brush and dip into the yellow tinted milk then paint randomly across both cookies leaving some areas unpainted. Then dip paintbrush into red tinted milk and paint randomly across unpainted areas and blend slightly (tip: I found the less milk I was able to paint across the cookie the better because then your cookies won't become soggy. You really don't need very much at all). Immediately after painting cookie, dip and coat entire cookie with sugar. Insert one or two fresh mint leaves into the side of each cookie if desired. Store in an airtight container.Recipes Source: adapted slightly from Cafe Chocolada

 

Step by step:

1. Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, baking powder and salt, set aside. In the bowl of an electric mixer, fitted with the paddle attachment, cream together butter, granulated sugar and light-brown sugar on medium-low speed until well blended, about 1 minute.

2. Mix in egg and vanilla.

3. Add sour cream and mix until blended. With mixer on low speed, slowly add in dry ingredients and mix just until incorporated. Scoop dough out 1 even tablespoon at a time and with buttered hands roll dough into a ball.

4. Place balls on cookie sheet (you can fit 15 per sheet but then you are left with 4 in the end so unless you were making a double batch it wouldn't matter to try and fit that many).

5. Bake in preheated oven 14-15 minutes until bottoms are lightly golden brown.

6. Transfer cookies to a wire rack to cool. Allow cookies to cool completely then spread about 1 teaspoon of peach jam evenly across the bottom of one cookie then gently press another cookie over the jam layer to sandwich them together. Repeat this process with remaining cookies.To decorate cookies, pour 3 tbsp of milk into two small bowls. Tint one bowl of milk with red food coloring until it reaches a vibrant pink, then tint the other bowl of milk with yellow food coloring until its reaches a vibrant yellow. Take a paint brush and dip into the yellow tinted milk then paint randomly across both cookies leaving some areas unpainted. Then dip paintbrush into red tinted milk and paint randomly across unpainted areas and blend slightly (tip: I found the less milk I was able to paint across the cookie the better because then your cookies won't become soggy. You really don't need very much at all). Immediately after painting cookie, dip and coat entire cookie with sugar. Insert one or two fresh mint leaves into the side of each cookie if desired. Store in an airtight container.Recipes Source: adapted slightly from Cafe Chocolada

Nutrition Information:

covered percent of daily need