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Whimsical Peach Cookies

Whimsical Peach Cookies: A Sweet Twist on Classic Treats

Whimsical Peach Cookies are delightful treats resembling tiny peaches, bursting with nostalgic flavor and perfect for any occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 30 minutes
Total Time 1 hour 2 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 large Eggs or medium for smaller batch
  • 1 cup Sugar brown sugar for deeper flavor
  • 1/2 cup Milk or sour cream for dairy-free option
  • 1/2 cup Butter melted and cooled margarine for dairy-free
  • 1 tsp Vanilla Extract can substitute with almond extract
  • 2 cups All-Purpose Flour or whole wheat flour for healthier option
  • 1 tbsp Baking Powder for leavening
  • 1/4 tsp Salt or omit for sodium-restricted diet
For the Filling
  • 1/2 cup Dulce de Leche or caramel sauce
  • 1/4 cup Chopped Pecans or walnuts, can be omitted for nut-free
For the Natural Coloring
  • 2 tbsp Carrot Juice for coloring
  • 2 tbsp Beet Juice for peachy pink hue
For the Coating and Garnish
  • 1/2 cup Granulated Sugar or coconut sugar
  • to taste Mint or Lemon Balm Leaves for garnish

Equipment

  • Stand Mixer
  • Baking sheet
  • Parchment paper
  • Spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
  2. Whisk the eggs and sugar in a stand mixer until pale and fluffy, about 3 to 5 minutes.
  3. Incorporate the melted butter, milk, and vanilla extract into the egg mixture and mix on low speed.
  4. Sift in the flour, baking powder, and salt, and gently stir until a smooth dough forms.
  5. Roll the dough into 1-inch balls and space them on the baking sheet.
  6. Bake for 10 to 12 minutes until the edges are lightly golden but the centers remain soft.
  7. Hollow out the flat side of each cookie half carefully after cooling.
  8. Mix Dulce de Leche, chopped pecans, and cookie crumbs until thick for the filling.
  9. Assemble the cookies by spooning filling into one cookie half and pressing another on top.
  10. Dip cookies in carrot juice and brush the bottoms with beet juice, then roll in sugar.
  11. Garnish with fresh mint or lemon balm leaves and allow to dry for 30 minutes.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 23gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 55mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Ensure eggs are at room temperature for optimal mixing. Watch the bake time closely to prevent overbaking.

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