Bake a Batch of Peaches Cookies |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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These are fun to make and pretty to look at as well as tasting good. You can get the kids involved at the end to color them. Very impressive when placed on your cookie tray at Christmas! I know that cookies are not for the dieters but this cookie packs a few extra calories. Don't be afraid of the oil amount or sugar. But it's cookies so forget the diet and live it up! Bet you'll have more than one :) The yield depends on the size of the balls you make so it will vary on the baker. Ingredients:
4 eggs |
1 cup vegetable oil |
1 cup sugar |
4 cups flour |
4 teaspoons baking powder |
2 cups peach preserves |
2 ounces amaretto liqueur |
1 tablespoon water |
4 (4 -6 ounce) packages peach jell-o |
3/4 cup granulated sugar |
Directions:
1. Preheat oven to 350.
2. COOKIE:.
3. Mix eggs, oil and sugar with electric mixer. On low add flour and baking powder and blend well to make a sticky dough but still enough to handle. Just make sure that it is not too dry so that it becomes brittle after baking because it will harden quite a bit while cooling. Eyeball the dough if you need to add flour by all means do so just use a light hand. Let dough rest at room temp for 10 minutes.
4. Roll the dough into balls the size of a rounded teaspoon. Try to roll the balls all the same size because you will need to sandwich them together. I make golf ball sizes because I like a two bite cookie.
5. Bake on a lightly greased cookie sheet for 15-20 minutes, or until lightly browned. Careful not to overbake. Remove cookie sheet from the oven when done.
6. Use a metal spatula to remove cookies from sheet and onto a wire rack to cool.
7. FILLING:.
8. Combine peach preserves, amaretto liqueur and water with a wooden spoon.
9. When cookies are cool, use a pairing knife to scoop out the undersides (flat sides) just slightly to make a pocket and careful not to break the cookie. Crumble the scooped bits into fine crumbs and add this to the filling mixture. Match pairs of cookies that fit well together.
10. Fill matching pairs of cookies with filling, letting it seep out the seam slightly. Press flat ends together to form a circular ball (doesn't have to be exactly perfect - THINK OF PEACHES) Using your fingers rub extra filling in a thin layer around each peach.
11. While still moist, roll in powdered Jello-o. Then roll in plain granulated sugar as a finish coat. Store in a cool place. Add a small piece of stick pretzel to top for stem and you can also add a green leaf (mint, or anything just for decoration).
12. There, now you've made Peaches.
13. If you want to get even fancier: Dip half of your cookie in peach Jell-o and then the other half in cherry Jell-o then in your sugar. This will give it the nice peachy color and the red color of natural peaches.
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