Peaches & Cream Cookies
Oct 28, 2012 17:19:37 GMT -5
Post by PrisonerOfHope on Oct 28, 2012 17:19:37 GMT -5
Peaches & Cream Cookies
15 canned peach slices (for garnish)
1 1/2 cups granulated sugar
1/2 cup salted butter, softened
4 oz. cream cheese
3 large eggs
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
1 1/2 cups peach pie filling (15.5 oz can)
2 tbs. peach jam
3 1/2 cups AP flour
1 cup finely chopped pecans
Drain peach slices.
Place the sugar in the bowl on an electric mixer, add softened butter & cream cheese & beat on low for one minute. Gradually increase the speed of the mixer, scraping down the sides of the bowl frequently, and beating for one minute at each level.
Beat at the highest speed for at least two minutes or until mixture is light and fluffy.
Turn mixer to low, and add eggs, one at a time, beating after each addition.
Continue to mix on low while you add the salt, cinnamon, nutmeg, and baking soda. Mix until thoroughly blended.
Measure out peach pie filling; if there are any large pieces, chop them up with a knife into the size of mini chocolate chips.
With mixer on low, add peach pie filling and mix it in.
Measure out peach jam, chopping up any large pieces as you did with the pie filling.
With mixer on low, add the jam, then mix in the flour, one cup at a time, mixing well after each addition.
Shut off mixer and scrape down sides of the bowl. Mixture should be fluffy but not stiff.
Line cookie sheets with parchment paper or grease heavily.
Put the chopped pecans into a shallow bowl..
Using a teaspoon, drop a rounded teaspoon of dough into the bowl of pecans. Use your fingers to form the dough into a ball, lift it gently, and place on your baking sheet.
Lay the peach slices on paper towels, pat dry, and then cut each into thinner slices.
Top each Peaches & Cream cookie dough ball with a thin peach slice and press in gently.
Bake at 375 for 12 minutes. Remove from oven and slide the parchment paper to a wire rack to cool. If you used greased cookie sheets, let cookies sit on the sheets for 2 minutes, then remove to wire rack with a metal spatula.
Let cookies cool completely.
Makes 4-5 dozen soft, moist cookies.
15 canned peach slices (for garnish)
1 1/2 cups granulated sugar
1/2 cup salted butter, softened
4 oz. cream cheese
3 large eggs
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
1 1/2 cups peach pie filling (15.5 oz can)
2 tbs. peach jam
3 1/2 cups AP flour
1 cup finely chopped pecans
Drain peach slices.
Place the sugar in the bowl on an electric mixer, add softened butter & cream cheese & beat on low for one minute. Gradually increase the speed of the mixer, scraping down the sides of the bowl frequently, and beating for one minute at each level.
Beat at the highest speed for at least two minutes or until mixture is light and fluffy.
Turn mixer to low, and add eggs, one at a time, beating after each addition.
Continue to mix on low while you add the salt, cinnamon, nutmeg, and baking soda. Mix until thoroughly blended.
Measure out peach pie filling; if there are any large pieces, chop them up with a knife into the size of mini chocolate chips.
With mixer on low, add peach pie filling and mix it in.
Measure out peach jam, chopping up any large pieces as you did with the pie filling.
With mixer on low, add the jam, then mix in the flour, one cup at a time, mixing well after each addition.
Shut off mixer and scrape down sides of the bowl. Mixture should be fluffy but not stiff.
Line cookie sheets with parchment paper or grease heavily.
Put the chopped pecans into a shallow bowl..
Using a teaspoon, drop a rounded teaspoon of dough into the bowl of pecans. Use your fingers to form the dough into a ball, lift it gently, and place on your baking sheet.
Lay the peach slices on paper towels, pat dry, and then cut each into thinner slices.
Top each Peaches & Cream cookie dough ball with a thin peach slice and press in gently.
Bake at 375 for 12 minutes. Remove from oven and slide the parchment paper to a wire rack to cool. If you used greased cookie sheets, let cookies sit on the sheets for 2 minutes, then remove to wire rack with a metal spatula.
Let cookies cool completely.
Makes 4-5 dozen soft, moist cookies.
