Peach Blossom Cookies
First on our list is our version of this sweet designer treat includes a quick recipe for jam using those fresh, juicy peaches. When not available, substitute your favorite jam.
Ingredients
Ingredients for the Jam Filling
- 1 pound peaches about 3-4 peaches, peeled, pitted, cut into chunks
- 1½ cups sugar
- 1 tbsp lemon juice (this is your natural pectin)
Ingredients for the Cookie
- 1¾ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 12 tbsp butter softened
- ⅓ cup granulated sugar
- ⅓ cup brown sugar light brown, packed
- 1 large egg
- 2 tbsp sour cream
- 1 tsp vanilla extract
Finishing Ingredients
- 6 tbsp milk divided
- red and yellow food coloring
- ½ cup granulated sugar
- mint leaves for garnish, if desired
Instructions
Make the Jam Filling
- First, in a medium saucepan, crush or mash the peaches then combine the peaches and lemon juice. Bring to a boil over medium-high heat.
- Second, reduce heat to medium. Add sugar. Moreover, bring the mixture back to a boil, stirring frequently.
- Next, continue to boil while stirring until it reaches a jam consistency, about 15 to 25 minutes. Jam will stick to the spoon when it is thick enough.
- Finally, let cook while you make the cookies.
Make the Cookies
- First, preheat the oven to 375°F. Prepare a non-stick cookie sheet with parchment paper.
- Next, in a medium bowl, whisk together the flower, baking powder, and salt. Set aside.
- Moreover, in your stand mixer bowl with the paddle attachment, cream together the butter, granulated sugar, and brown sugar on medium-low speed until well-blended, about 1-2 minutes.
- Similarly, mix in the egg and vanilla.
- Further, add sour cream and mix until well-blended.
- Next, set the mixer to low speed. Slowly add in the dry ingredients, mixing just until they are blended in.
- Then, with your hands buttered, scoop the dough out in 1 tablespoon portions and roll each into a ball.
- Place each ball on the cookie sheet.
- Bake in the preheated oven for about 15 minutes until the bottoms are a light golden brown. Transfer them to a cooling rack and allow them to cool.
Finish the cookies
- When cookies are completely cool, spread about 1 teaspoon of jam on the bottom of one cookie, then press a second cookie onto the jam layer to create a sandwich-type layer. Repeat until all the cookies are paired into doubles.
- Pour 3 tablespoons of milk into 2 small bowls. Use the food coloring to tint one bowl of milk a vibrant pink and the other bowl of milk a bright yellow.
- Use a paintbrush to color the cookies, first with one color, then the other. They will not be identical, just as real peaches are not all exactly the same. Blend some of the red and yellow together where they meet for a natural appearance.
- Immediately after painting each cookie, dip it into the sugar to coat it.
- Insert one or two fresh mint leaves into the center where the cookies are joined if desired.
- Store in an airtight container.