Peachy Cookies

Name: Peachy Cookies
Ingredients: 2 large eggs; 1 cup sugar; 3/4 cup canola oil; 1/2 cup 2% milk; 1/2 teaspoon vanilla extract; 4 cups all-purpose flour; 3/4 teaspoon baking powder; 1 cup peach or apricot preserves; 1/2 cup finely chopped pecans; 3 ounces cream cheese, softened; 2 tablespoons unsweetened instant tea; 3/4 teaspoon ground cinnamon; 2 packages (3 ounces each) lemon gelatin; 2 packages (3 ounces each) peach or orange gelatin; 2 packages (3 ounces each) strawberry gelatin; 1/2 cup sugar; Mint leaves and additional apricot preserves

17 ingredients

8 steps

Ingredients

2 large eggs
1 cup sugar
3/4 cup canola oil
1/2 cup 2% milk
1/2 teaspoon vanilla extract
4 cups all-purpose flour
3/4 teaspoon baking powder
1 cup peach or apricot preserves
1/2 cup finely chopped pecans
3 ounces cream cheese, softened
2 tablespoons unsweetened instant tea
3/4 teaspoon ground cinnamon
2 packages (3 ounces each) lemon gelatin
2 packages (3 ounces each) peach or orange gelatin
2 packages (3 ounces each) strawberry gelatin
1/2 cup sugar
Mint leaves and additional apricot preserves

Directions

1

In a large bowl, beat the eggs, sugar, oil, milk and vanilla until blended. Combine flour and baking powder; gradually beat into egg mixture.
2

Roll into 3/4-in. balls. Place 2 in. apart on ungreased
3

; flatten slightly. Bake at 325° for 13-15 minutes or until firm. Remove to wire racks.
4

While cookies are warm, use a sharp knife and small spoon to cut and scoop out about 1/2 teaspoon crumbs from the bottom of each cookie; set crumbs aside (about 1-1/2 cups) for filling. Cool cookies completely.
5

In a small bowl, combine the filling ingredients; stir in reserved crumbs. Spoon into two cookies; spread a thin amount of filling on cookie bottoms and press together to form a peach. Repeat with remaining cookies and filling.
6

In a shallow bowl, combine one package each of lemon and orange gelatin powder. Place one package of strawberry gelatin powder in another bowl. Place sugar in a third bowl.
7

Working with one cookie at a time, spritz cookie with water. Dip in lemon gelatin mixture, then in strawberry gelatin and then in sugar; spritz with additional water and add more gelatin as needed to create desired peach blush effect. Place on a wire rack to dry for 1 hour.
8

Repeat with remaining cookies and packages of gelatin. Attach mint leaves to the top of each cookie with additional preserves. Store in the refrigerator.