Peach Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Filling:
1 c. Scalded milk (you really just want to warm it up)
1 c. Shortening
¾ c. Sugar
1 Small box instant vanilla pudding
Dough:
4 Large eggs
1 c. Sugar
1 c. Oil
4 ½ c. Flour
4 tsp. Baking powder
1 tsp. Vanilla
Dip:
1 c. Peach brandy
½ tsp. Red food coloring
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Directions: |
Directions:Filling:
Mix sugar, shortening and pudding in a medium mixing bowl until fluffy. Add milk a little at a time until the sugar dissolves. It will be smooth. Refrigerate at least a half hour (can be frozen for up to 1 month)
Dough:
Cream together the eggs, sugar and oil.
Mix all the dry ingredients in until the dough is just slightly sticky, but can be handled. Typically, I have to add a little more flour as I start rolling the dough into balls. It might be best to do 1 ball first to see how far the dough will spread. You do not want them to be flat. Remember that this will be half of the peach. Roll the dough into about ¾ - 1” balls.
Bake at 350 for 15 minutes. DO NOT let the cookie get brown.
Scoop out center of the cookie from the bottom using either a melon scoop or a butter knife. Use a teaspoonto fill the cookie halves with the pudding. You want to have a little overflow so that you can then put 2 of the cookies together to form a ball.
Mix the brandy and food coloring above in a small bowl. Dip each ball into the liquid but DO NOT SOAK. Set aside each peach on a plate covered with paper towels. This will allow the peach to drip. Let drip for about 5 minutes and then roll each peach into sugar (you will need about 1 cup of sugar in a small bowl)
Then add peach stem! |
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