Peaches and Cream Cookies

Categories: Cookies

Ingredients

• 15 canned peach slices to garnish your cookies
• 11/4 cups white granulated sugar
• 1/2 cup butter, softened
• 4 ounces cream cheese, softened
• 3 large eggs
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon baking soda
• 11/2 cups peach pie filling
• 2 tablespoons peach jam
• 31/2 cups all-purpose flour
• 1 cup finely chopped pecans

Directions

1. Preheat oven to 375F, rack in the middle position

2. Drain the can of peach slices in a strainer over the sink, or over a bowl. You do not need to reserve the juice. Let the peaches drain while you mix up your cookie dough.

3. Place the sugar in the bowl of an electric mixer. Place the butter and the cream cheese, which must be softened to room temperature, on top of the sugar.

4. Turn the mixer to low and mix for one minute. Gradually increase the speed of the mixer, frequently scraping down the sides of the bowl and beating for 1 minute at each level, until you arrive at the highest speed.

5. Beat at the highest speed for at least 2 minutes or until the resulting mixture is very light and fluffy. Turn the mixer down to low and add the eggs, one at a time, beating after each addition.

6. Continue to mix on low speed while you add the salt, cinnamon, nutmeg, and baking soda. Mix until they are thoroughly incorporated.

7. Measure out a cup and a half of peach pie filling. If there are any large pieces of peach, chop them up with a knife into small pieces about the size of mini chocolate chips. The goal is to get some into each cookie.

8. With the mixer on low speed, add the peach pie filling to your bowl and mix it in. Measure out the peach jam. If there are any large pieces of peach, chop them up with a knife just like you did with the peaches in the pie filling. With the mixer on low speed, add the peach jam to your bowl and mix it in thoroughly.

9. Mix in the flour, one cup at a time, mixing on low after each addition.

10. Shut off the mixer and scrape down the sides of the bowl. Then give the mixture a final stir by hand. The resulting cookie dough should be fluffy, but not stiff like sugar cookie or chocolate chip cookie dough. Let the bowl sit on the counter while you…

11. Line the cookie sheets with parchment paper. It’s the easiest way to bake these cookies. If you don’t have parchment paper and you really don’t want to go out to get any, grease your cookie sheets heavily, or spray them thoroughly with Pan or another nonstick cooking spray.

12. If you haven’t already done so, put the pecans in the bowl of a food processor with the steel blade in place and process them with an on-and-off motion into fine pieces.

13. When the pecans are ready, place them in a shallow bowl. This is what you’ll use to coat the outside of your peaches and cream cookies.

14. Using a teaspoon, drop a rounded teaspoon of cookie dough into the bowl of finely chopped pecans. Use your fingers and a light touch to form the cookie dough into a ball.

15. Lift the ball gently and place it on a baking sheet. Continue to form dough balls covered with finely chopped pecans, 12 to a standard-size cookie sheet.

16. Lay your peach slices out on layers of paper towels on the counter. Pat them dry and then cut each one into two pieces, making thinner slices. Top each Peaches and Cream cookie dough ball with a thin peach slice, cut side up. Press it down gently.

17. Bake your Peaches and Cream Cookies at 375F for 12 minutes. Take them out of the oven and slide the cookie-laden parchment paper onto a wire rack to cool. If you used greased cookie sheets, you’re going to have to let the cookies sit on the cookie sheets for 2 minutes and then remove them to a wire rack with a metal spatula.

18. Let the cookies cool completely before you attempt to remove them from the wire rack.

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