Peach Cookies

    2 hours 45 min

    These delicious cookies look just like fresh peaches. Round cookes are hollowed out and sandwiched together with an apricot-cream cheese filling.

    20 people made this

    Makes: 30 cookies

    • 200g caster sugar
    • 175ml vegetable oil
    • 125ml milk
    • 2 eggs
    • 3/4 teaspoon baking powder
    • 1/2 teaspoon vanilla extract
    • 460g plain flour
    • 320g apricot jam
    • 50g chopped almonds
    • 85g cream cheese, softened
    • 2 tablespoons instant tea powder
    • 2 1/2 tablespoons brandy
    • 3/4 teaspoon ground cinnamon
    • 50g red decorating sugar
    • 100g orange decorating sugar

    Prep:30min  ›  Cook:15min  ›  Extra time:2hr cooling  ›  Ready in:2hr45min 

    1. Preheat oven to 170 C / Gas 3.
    2. Combine sugar, oil, milk, eggs, baking powder and vanilla in large bowl. Blend in enough flour to form a soft dough.
    3. Roll into walnut size balls. Place on ungreased baking trays.
    4. Bake for 15-20 minutes. Cookies will be pale. Remove to rack to cool.
    5. Hollow out cookie centres. Reserve crumbs. Combine 2 cupfuls crumbs, jam, almonds, cream cheese, instant tea powder, brandy and cinnamon. Mix to blend.
    6. Fill cookies with crumb mixture. Press 2 cookies together to form a peach shape.
    7. Brush lightly with brandy or water and dip one spot in the red sugar for blush and roll entire cookie in orange sugar. Top with a sugar leaves or plastic peach leaves.

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    Reviews & ratings
    Average global rating:

    Reviews in English (16)


    I made these WONDERFUL cookies, However, I changed the filling and the coating on the outside. You can check it on my photos page.  -  27 Oct 2008  (Review from Allrecipes US | Canada)


    What makes these better is rolling them in peach schnapps instead of brandy. Then roll them in dry peach jello and orange colored sugar. Mmmm... so good!  -  14 Feb 2008  (Review from Allrecipes US | Canada)


    I LOVE this recipe - for presentation alone it deserves 5 stars! You can see in the picture I submitted that I used gumdrop slices and almond slivers for the leaves and stems. There is a similar recipe on this site that uses butter instead of oil, but I find the butter makes the cookie halves spread too much - I like to use a combination of both. Neither of the fillings are very appetizing to me, so I've been using a chocolate ganache to fill these (2 parts chocolate to 1 part heavy cream). I find this recipe to be a LOT of work - but I really like it for special occasions.  -  15 Dec 2006  (Review from Allrecipes US | Canada)