Formed: Peach Cookies

posted by Becky 05-22-103 12:30 PM

Peach Cookies

3 eggs
1/2 c. oil
3/4 c. sugar
1/4 c. milk
3 to 4 c. flour (enough to make soft dough)
2 tsp. baking powder

1/2 c. water
1/4 c. vermouth
1 tsp. red food coloring

1 pkg. instant vanilla pudding mix

To make dough: Break eggs into mixing bowl; add oil, sugar and milk. Beat well. Add about 3 cups of flour sifted with baking powder; beat to blend well. Turn out onto floured board and knead in just enough remaining flour to make a manageable dough.

A little at a time, roll out dough to long strips about 1-inch thick. Cut into pieces about 1-inch long. It should make about 48. Roll these gently between palms of hand to make ball shapes and place on greased and floured cookie sheet.

Bake in a 325 degrees oven for 15 to 20 minutes until just delicately browned. While still warm, scoop out each center on the flat side with a spoon, taking care to leave a solid shell. (It takes a bit of practice.) Then, one at a time dip each "ball" in the coloring mixture to tint them. Place on rack to dry.

When dry, spoon the prepared filling (mixed as package directs) into hollow center. When two halves are filled, press filled sides together. Filling should help sides stick together. Last, roll each to coat well in granulated sugar and to make them look realistic, put a small leaf on the filled spot.

Peach Cookies

4 c. flour
1 c. sugar
1 c. vegetable oil
3 tsp. baking powder
4 eggs
4 c. peach filling
1 c. peach brandy
5 drops red food coloring
sugar for coating
peach decorator stems

Mix 1 cup sugar, eggs and oil. Combine flour and baking powder and add in to make dough. Roll dough into balls the size of walnuts and place on greased cookie sheets.
Bake 20 minutes at 350 degrees.

Meanwhile, combine brandy and food coloring in a shallow dish and set aside.
Remove cookies from oven and while hot, scoop out dough from center of each ball.
Cover cookies with a dish towel to keep them warm while you do this. Once they cool, you are lost.

Fill the hollowed-out balls with filling, two at a time and fit together, making sure the edges are covered so the sides stick together. Dip each side of the cookie into the brandy mixture and let sit several minutes. Roll in granulated sugar and let sit to dry. Insert stem in top. Place in cupcake paper.

Makes 4 dozen.

Peach Cookies

4 eggs
1 c. sugar
1 c. Crisco oil
4 c. flour
3 tsp. baking powder
1 c. sweet vermouth
1/4 tsp. red cake coloring

Beat eggs slightly, add ingredients in order: eggs, sugar, oil, flour, baking powder. Take about 1/2 teaspoon dough make a ball and bake 8 to 12 minutes until set. Bake at 350 degrees.

When cool make hole with paring knife in flat side of cookie. Fill hole with nut filling. Put two cookies together and dip vermouth and sprinkle with sugar. Put in small cake cups and make a green leaf with frosting (or buy them at cake shop). Chill overnight.

Nut Filling: Take about 1 cup ground nuts, sugar, little melted butter and milk to make paste.

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