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Peaches & Cream Cookies
Posted By Kelly On April 30, 2013 @ 12:18 pm In Baking,Cookies,Featured Articles,Recipes | 8 Comments
My name is Kelly, and I am a peach hoarder. No, really!
I love peaches as you may well know. Last year – as peach season came to a close – I got a bulk package of dry peaches to get me though the winter. I love them because they are sweet, chewy, and terribly versatile. I may have gone a little over-board, however, in the amount purchased. Despite the fact that I dice them up and toss them into my morning oatmeal, rehydrate them in whiskey or brandy and toss them into muffins, or just nibble them as is, I still have quite a bit left. While contemplating new ways to use these peaches I came across a date pecan cookie recipe from my great-grandmother. I was never fond of these cookies because they are too fluffy and a tad dry. Could I make these cookies better, and with peaches?
After taking apart the old recipe I made some changes. I swapped shortening for real butter, I traded some of the white sugar for brown sugar, I upped the vanilla by a teaspoon, reduced the flour, and changed the way the cookies were mixed and baked. Oh, and I traded dates for peaches, and pecans for white chocolate chips. Whew! The resulting cookie is chewy, moist, and wonderfully peachy! When baking these I would err on the side of under-baked to help them stay chewy in the center and moist. Like any cookie, 30 seconds can often make the difference between a perfect cookie and a disappointing cookie. If you can’t find dry peaches, and you do not want to order them online for one cookie recipe, you could substitute dry apricots, mango, cranberries, raisins, or dates. Just be sure to finely chop your dried fruit of choice for even distribution throughout the cookies. These keep for three days in an air-tight container, and they freeze beautifully for longer storage.
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