Lunchbreak: Peach cookies from A Baker’s Tale

A Baker’s Tale
2127 W. Division
Chicago
www.facebook.com/abakerstale

Peach Cookies
Yield:  4 dozen cookie sandwiches

Cookie Ingredients:
18 oz Butter
1 1/2 cups Sugar
4 eggs
1 tsp vanilla extract
6 cups flour
2 tsp baking powder

Filling Ingredients:
1/2 cup peach compote, peach puree or peach preserves (or to taste)

Coloring Ingredients:
3 cups milk
yellow food coloring
orange food coloring (or substitute carrot juice to desired color)
red food coloring (or beet juice to desired color)
sugar for rolling
fresh mint for decoration

Directions:

Cookies
Heat oven to 350 F. Cream butter and sugar until light and fluffy. Add eggs one at a time, making sure to scrape the sides between each egg.  Add vanilla. Combine flour and baking powder then add gradually to mixture.  Mix until just combined, be sure not to over mix.  Scoop cookies into tablespoon sized rounds on a parchment lined baking sheet.  Bake 15 to 20 minutes or just until the edges are golden.

Assembly and Decoration:

While cookies are cooling, mix your dyed milks. Divide your 3 cups of milk evenly among 3 shallow bowls.  Add the yellow coloring to one, the orange coloring to the next, and the red coloring to the last bowl.  Place your sugar in another shallow dish. Once your cookies are cool, dip each of them in each of the colored milks and immediately roll in the sugar. Place cookies back on the parchment sheet until dry. Once dry, simply spread the peach preserves on the flat side of the cookie and sandwich with another. Place a mint sprig into the filling and your peach cookie is complete

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