Friday, September 28, 2012

Peach Pie Cookies

To download a copy of the recipe for Peach Pie Cookies, click HERE.

Real food is all well and good, but every so often a person has to have cookies. With that in mind, this week’s recipe for Peach Pie Cookies makes a soft, peach flavored cookie, seasoned similar to peach pie, bakes them into a miniature pie shape, and tops it with peach-flavored icing made to look like a lattice top. (These cookies are not only delicious; they’re fun to make and to eat!)

This recipe makes about 30 cookies. (The number you get will vary with exactly how you spoon out the cookie dough.)

We'll start by making the peach puree.

In a saucepan, combine the juice of one lemon, 2 Tbsp water, and a 28 ounce can of sliced peaches (well drained but not rinsed) over medium heat. Bring to a boil, then lower heat to a simmer.

Simmer until the peaches have broken down to a sauce consistency, about 35 minutes, stirring occasionally. (Mash the peach flesh with a spoon or masher if necessary.) This should make about 1 cup of peach puree.

Place the puree in a separate container and let cool a little in the freezer while you preheat the oven to 375 degrees.

Next, we'll make the cookie dough.

In a medium size bowl, mix ¼ cup of granulated sugar, ¼ cup of light brown sugar, and 6 Tbsp of softened butter substitute together until combined and creamy.

Stir in ½ tsp of vanilla and ¾ cup of the peach puree, reserving the remaining puree.

Sift 1 cup of all-purpose flour, ½ tsp baking powder, ¼ tsp baking soda, a pinch of salt, ½ tsp cinnamon and a pinch of nutmeg into the mixture, and stir to combine.

To bake the cookies:

Drop a heaping teaspoon of the mixture into each cup of a medium-size (12 cup/pan) muffin pan that has been lightly sprayed with cooking spray. (You can also drop them onto a baking sheet lined with parchment or a silicon baking sheet, but it’s the muffin tin that gives the cookie its pie-like shape.)

Bake the cookies until golden and the edges are browned, about 10 minutes.

Transfer to a wire rack and allow the cookies to cool completely before applying the glaze as described below.

To glaze the cookies:
While the cookies are cooling, make the glaze by combining 1 Tbsp of the reserved peach puree and 1 cup of confectioner’s sugar until thick (but spreadable) and smooth. It’s ok to use a little more of the puree if necessary, but make sure the glaze remains thick; if the glaze is too thin, it will tend to soak into the cookies.

After the cookies have cooled completely, apply the glaze and wait 30 minutes for the glaze to get firm. (As an added touch, you can apply the glaze in a lattice-top pattern!)

To download a copy of the recipe for Peach Pie Cookies, click HERE.

I hope you’ll make and enjoy these delicious, and slightly unusual, cookies. And that you’ll visit again next week for another recipe! Till then, stay well, keep it about the food, and always remember to kiss the cook. ;-)


  1. Darnit! I just went to the cupboard to find peaches and hubby must have eaten them. Every time I want to make something lately, there is something missing. I guess I will add these to my Pinterest page :) They look and sound delish!

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