Peach Cookies

Peach Cookies

Featured in the past two holiday cookie exchanges - Now you can make them yourself!
Course Dessert
Keyword Cookies
Prep Time 2 hours 30 minutes
Cook Time 13 minutes
Total Time 2 hours 43 minutes
Servings 24
Author Danya Furda


  • Small Spray Bottle
  • Old Table Cloth/Plastic covering
  • Piping Bag


  • 1 cup Canola or Vegetable Oil
  • 1 cup Sugar
  • 4 cups Flour
  • 3 tsp Baking Powder
  • 4 Eggs (Room temperature)
  • 1 tsp Vanilla Extract
  • 1 pinch Salt
  • 2 cans Solo (Cake and Pie) Raspberry Filling (Or you can use apricot if you prefer)
  • Dry White Vermouth
  • Red Food Coloring
  • More Sugar
  • Mint Leaves or Green Icing (for making leaves on top)


  • Beat eggs with sugar, vanilla and oil.
  • Mix dry ingredients together and then add dry ingredients to the egg mixture.
  • Refrigerate cookie dough for at least 2 hours or over night.
  • Preheat oven to 325°
  • Roll balls from the cookie dough. The size should be like a walnut.
  • Place balls on an ungreased cookie sheet and bake for 10-15 minutes. (I use my seasoned pizza baking stone which works great.) Do not brown.
  • While balls are warm, scoop out the centers. (I use my metal teaspoon to do my scooping.) You can eat the centers or use them as a crumb topping.
  • Fill the centers with raspberry filling. (My mom originally used pudding, but they made the cookie too soft. So we switched to the raspberry filling.)
  • Place two similar sized cookies (flat sides) together to form your "peaches."
  • Fill a small spray bottle with vermouth and red food coloring. Shake bottle.
  • Make sure you lay down an old table cloth or plastic to avoid any staining of counters.
  • Spray each "peach" with the vermouth and let dry a bit on a cookie rack. You want the peach color, but don't overly saturate your cookies.
  • Roll each peach cookie in a shallow bowl of sugar and place in a tissue paper cup.
  • If you are serving them right away, you can use mint leaves for the tops.
  • If you are not serving them right away, you can use piped green frosting for the tops. Or use the mint leaves right before serving.