Her mom sent her a family recipe, she translated it for me, and I made a couple of adaptations, to create this recipe for peach cookies that are infused with our Peach Bellini herbal tea right into the cookie. Get ready to create an easy dessert that will astound your guests, tastebuds, and scream ‘selfie!’
How to Make Peach Cookies with Jam
When I first received this recipe from my friend, she told me that her mom has always made them with a cocoa filling, that incorporated the scooped-out cookie middles. I was interested to hear more about this.
She told me this is the traditional way of making them. I had done a little research prior to receiving her recipe and this indeed followed suit. Upon further thought, I decided I wanted to make my own adaptation that would include a peach and apricot jam center, that mirrors the look of these lovely peach cookies, with an added mint leaf to resemble the lovely leaf from a fresh-picked peach. After all, I’m a lover of peaches!
While visiting we discussed the dipping method involved in this recipe that creates the harmonic infusion of colors seen in these beauties. Most recipes I came across used milk.
Using two separate dishes, you add food coloring to each, then a light dunk in each dish to create a sunset blend. My friend shared with me that her mom has always used freshly squeezed lemon juice. My first thought was that may be a bit sour, but she said you simply add water until it’s to your liking, before adding your dye, dipping, and rolling in sugar.
I knew I had to use lemon juice in this recipe! And not just lemon juice and water, but the water should be infused with tea. Insert angels singing here…
How tantalizing—a sweet peach filling, beautiful cookie, and little punch of lemon and tea infused into the cookie. The result is beyond words…literally amazing! A bonus—she told me that with the use of lemon juice for dipping, they are room temperature stable, and don’t require refrigeration.
Feel free to switch up a filling that suits you and play around with what flavor you’d like infused into the cookie. I think a cocoa filling and dip in milk would also be quite tasty! How about tea-infused milk to dip your peach cookie into? Mmmm-mmm-good!
We have so many teas that would complement these peach cookies, but there are a few that stand above the others when it comes to drawing out the cookie and tea flavors. My first recommendation is our Sweet Georgia Peach black tea. This tea is over-the-top yummy! With hints of caramel and walnut, this cuppa brews up like a fresh Georgia peach.
Plum Deluxe’s Peach Bellini herbal tea is a top-three pick for me when pairing with these peach cookies. It’s fun, fruit-filled, and delicious served warm or cold. With pieces of strawberry, mango, papaya, apricot, pineapple, and peach, the flavor profile is a match made in heaven. I enjoyed this tea iced, with a dab of sugar, alongside my cookie (as well as in it)!
Looking for something refreshing with a little kick? Then let me introduce you to our Raspberry Revitalizer Lemon mate tea. Not only with the flavors in this tea pairs really well with the lemon in the peach cookie, but this mate takes it up a few notches on the caffeine front. It’s perfect for that afternoon pick-me-up!
Peach Cookie Recipe
Peach Cookie Ingredients:
- 2 and 1/2 cups flour
- 1/2 cup peanut oil*
- 1/2 cup sugar
- 3 eggs
- 2 and 1/4 teaspoons baking powder
- 3 teaspoons vanilla extract
- Fresh lemon peels from one lemon
- Peach preserves
- Apricot jam
Dipping Juice Ingredients:
- 8 ounces water
- 1 tablespoon Peach Bellini herbal tea
- Juice from 2-3 fresh squeezed lemons (5 tablespoons needed)
- Red gel food coloring
- Yellow gel food coloring
- White sugar for rolling
- Mint leaves for garnish
Directions for Peach Cookie:
Preheat oven to 355° F.
In your electric stand mixer, add eggs, oil, sugar, baking powder, vanilla, lemon peels, and 2 cups of flour.
Mix using the whisk attachment until your dough begins to form.
Switch out attachments and use your dough attachment to finish.
Slowly add in the remaining flour a little at a time until the cookie dough resembles bread. A little more or a little less flour may be needed—until the dough pulls away from the edges of the bowl.
Grease a baking pan or line with wax paper.
Make teaspoon size balls and place them on one cookie sheet. (They don’t spread much.)
With lightly greased fingers press down the middle of each ball prior to putting it in the oven.
Bake on the center rack for 8-9 minutes, or until bottoms are slightly golden.
Set aside to cool.
Once cool, take a small paring knife and carefully carve out a small circle on the bottom side of the cookie ensuring you don’t carve out too much and the cookie crumbles. *The technique is similar to removing the top from a strawberry.
Directions for Filling:
Take equal amounts of peach preserves and apricot jam and mix in a separate bowl.
Take two cookies and scoop a small amount of filling into each half.
Gently sandwich together.
Directions for Dipping Juice:
Take 8 ounces of boiling water and steep 1 tablespoon of Peach Bellini herbal tea for 8 minutes, then strain.
Set in the fridge to cool for 10 minutes.
Once the tea is cooled, add 7 tablespoons to two separate bowls.
Add 2 and 1/2 tablespoons of fresh lemon juice to each bowl.
Add red food coloring to one and yellow food coloring to the other and stir well. (Liquid should not be transparent.)
In a third bowl place white sugar for rolling the cookies.
Take each cookie and dip half into each color, holding in the liquid for a few seconds each.
Immediately roll in sugar.
After 10 minutes, the cookies will have set and you’re free to add a small mint leaf for garnish.
*If you aren’t serving right away, store in an airtight container on the counter and add the mint leaf just prior to serving.