Description
Delight in these Peach Cookies featuring a soft, buttery dough filled with a luscious apricot dulce de leche cream and decorated with vibrant red and orange sugar coatings. Perfectly baked to a tender texture, these cookies offer a delectable combination of creamy filling and sugary crunch that makes them an irresistible treat for any occasion.
Ingredients
Units
Scale
Peach Cookies:
- 2 eggs
- 1 cup granulated sugar
- 8 Tbsp softened butter
- 2 Tbsp sour cream (heaping)
- 1 Tbsp mayonnaise (heaping)
- 1 teaspoon baking powder
- 4 cups all-purpose flour
- 1 heaping teaspoon baking soda diluted in 1 Tbsp lemon juice
Apricot Dulce De Leche Filling:
- 2 oz cream cheese
- 2 Tbsp softened butter
- 5 oz dulce de leche
- 2 Tbsp apricot jam
- 3 oz cool whip
Decoration:
- 1 cup milk (divided)
- Red food coloring
- Orange food coloring
- 3/4 cup sugar
Instructions
- Prepare the Cookie Dough: In a large bowl, whisk together the eggs and granulated sugar until smooth. Stir in softened butter, then add the sour cream, mayonnaise, and the baking soda diluted in lemon juice mixture. Whisk everything together thoroughly to combine.
- Incorporate Dry Ingredients: In a separate bowl, mix the baking powder and all-purpose flour. Gradually add this dry mixture to the wet ingredients, stirring and then kneading until the dough comes together with a soft, playdough-like consistency.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Roll the dough into heaping teaspoon-sized balls and place them spaced on a parchment-lined baking sheet. Bake for 15 minutes until lightly golden but still soft.
- Carve the Cookies: While the cookies are still warm, carefully carve out the bottom centers of each cookie to create a hollow space for the filling.
- Make the Apricot Dulce De Leche Cream: Beat softened butter and cream cheese together until smooth and creamy. Mix in the dulce de leche and apricot jam. Then beat in the cool whip until the mixture is light and fluffy, about one minute.
- Fill and Assemble: Spoon the cream filling into each hollowed cookie and join two halves together to form a filled cookie. Place them in the refrigerator and chill for at least 2 hours until firm enough for decorating.
- Prepare the Decoration: Dilute 1/2 cup milk separately with the orange and red food colorings, achieving medium tones of each color. Dip one cookie half into the orange dye and the other half into the red dye. Lay the dipped cookies on paper towels to set.
- Add Sugar Coating: After the color sets, dredge each cookie half in sugar. For extra crystallized coating, repeat the dipping and sugar dredging process twice.
- Final Chill: Refrigerate the decorated cookies before serving to set the coating and filling.
Notes
- Ensure cookies are warm but not hot when carving to prevent breaking.
- Use high-quality dulce de leche for richer filling flavor.
- Allow cookies to chill sufficiently to make dipping easier and prevent smudging.
- You can substitute cool whip with whipped cream for a fresher taste.
- Dipping twice in sugar enhances the crystalized texture of the decoration.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 18g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 40mg
