Description
Delight in these colorful Peach Cookies, featuring a tender, buttery dough with a unique tangy twist from sour cream and mayonnaise, filled with a luscious apricot dulce de leche cream cheese filling. Finished with a vibrant, sugar-crystal coating tinted with red and orange hues, these cookies are perfect for festive occasions or whenever you want a sweet, fruity treat.
Ingredients
Units
Scale
Peach Cookies:
- 2 eggs
- 1 cup granulated sugar
- 8 Tbsp softened butter
- 2 Tbsp heaping sour cream
- 1 Tbsp heaping mayonnaise
- 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
- 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 well combined and slightly frothy. Stir in the softened butter, then add the sour cream, mayonnaise, and the diluted baking soda mixture, whisking thoroughly to incorporate all ingredients.
- Add Dry Ingredients: In a separate bowl, mix the baking powder with the all-purpose flour. Gradually add this dry mixture to the wet ingredients, stirring and then kneading gently until the dough comes together with a soft, playdough-like consistency.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Roll the dough into heaping teaspoon-sized balls and arrange them spaced apart on a baking sheet lined with parchment paper. Bake for 15 minutes or until lightly golden and set.
- Hollow the Cookies: While the cookies are still warm, carefully carve out the centers of the bottoms to create a hollow space for the filling.
- Make the Cream Filling: Beat the softened butter and cream cheese together until smooth. Add in the dulce de leche and apricot jam, mixing well. Finally, fold in the cool whip and beat for about one minute until the filling is light and fluffy.
- Assemble the Cookies: Fill each hollowed-out cookie bottom with the apricot dulce de leche cream filling and sandwich with another cookie half. Place assembled cookies in the refrigerator and chill for at least 2 hours until firm enough to handle for decorating.
- Prepare the Decorative Dyes: Dilute half a cup of milk each with red and orange food coloring separately, adjusting the amount of coloring to achieve medium shades of red and orange. (The recipe uses Wilton Christmas red and Spectrum super red for the red dye, and Wilton creamy peach for the orange dye.)
- Dip and Decorate: Dip one cookie half into the orange dye and the other half into the red dye. Lay the dipped halves on paper towels to set. Once dry, dredge the cookies in sugar for a sparkling, crystallized finish. For extra crystallization, repeat the sugar dredging step. Refrigerate the finished cookies before serving.
Notes
- Use softened butter for smoother incorporation into both dough and filling.
- Be careful when hollowing the cookies while warm to avoid cracking.
- Adjust food coloring amounts as needed to achieve your desired vibrant colors.
- Chilling the filled cookies is crucial to prevent the filling from oozing during dipping and decorating.
- The sugar coating adds a delightful crunch and sweetness complementing the soft cookie and creamy filling.
- Store cookies in an airtight container in the refrigerator to maintain freshness and decoration.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 40 mg
