Ingredients for Cream Filled Peach Cookies
- Half And Half
- Egg Yolks
- 1 1/2 cups granulated sugar
- Kosher Salt
- Cornstarch
- Peach Preserves
- Pure Vanilla Extract
- All Purpose Flour
- 2 teaspoons baking powder
- 2 large eggs
- Whole Milk
- Peach Juice
- Unsalted Butter
- Orange Zest
- Red Food Coloring
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How to Make Cream Filled Peach Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the peach puree until evenly distributed.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Meanwhile, prepare the cream filling: In a medium bowl, beat the butter until smooth. Gradually add the powdered sugar and peach jam, beating until light and fluffy. Stir in the vanilla extract.
- Once the cookies are completely cool, use a piping bag or a knife to fill the center of each cookie with the cream filling.
- Decorate with peach emoji candy melts (optional) and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
116g
Fat
24g
Carbs
16g
