Peach Jam Cookies

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Peach Jam Cookies

Today, I got naughty! I am know for the delicious pies I make all year round and sale them around the holidays locally. I have a friend that lives for peach pie, well any pie really. So he requested a peach pie and he also hinted that he has been craving cookies. I only had time to make one of the items and that is never good enough… therefore, out came this idea of a cookie that basically tastes like a piece of pie; thus I give you the pie-cookie. Why not combine a cookie and pie. Two of my favorite things in one bite, YUMMY! These little joys are actually pretty simple to make and taste amazing. They also freeze really well and are great for a party.

The Jam:
2 cups of sugar
2 lbs of peaches fresh or frozen
1 tabs of white balsamic vinegar
juice of one large lemon
Hint: it is 1 cup of sugar per Lb of peaches. I make a lot of this when I make it because I like to either put it over vanilla ice cream with a splash of spiced rum or on my toast to be a little more on the boring side.
For the Cookie:
13 cup sugar
1 tbsp loose leaf raspberry tea (buy tea bags and open them)
9 tbsp unsalted butter, at room temperature, plus more for greasing
12 tsp kosher salt
3 tbsp honey
1 tsp pure vanilla extract
1 large egg yolk
2 cups all-purpose flour
13 cup peach jam
Hint: The base of this cookie is great just by itself rolled into a ball and baked then tossed in lemon powdered sugar (recipe to come).
For the Streusel:
34 cup all-purpose flour
4 tbsp brown sugar
14 tsp cinnamon
14 tsp fine sea salt
5  tabs cold unsalted butter, finely diced
12 tsp pure vanilla extract
Hint: This is a kitchen basic. You can use this to top any fruit pie!
In a medium sauce pan, add the ingredients for the jam. Stir and combine over high heat until it comes to a full boil. Reduce the heat to medium and stir occasionally until very thick.
In a mixer add the room temperature butter, the sugar and the honey and cream. Next add the vanilla and egg yolk and combine. Sift the dry ingredients together in a separate bowl and slowly add the the wet ingredients. Add the loose tea last.
Grease a muffin tin. In a muffin tin add a scoop of the cookie dough and press it out to make a cup. Next add a teaspoon or so of the jam.
 
Mix all ingredients for the streusel in a mixing bowl. It should resemble a crumble.
Sprinkle the crumble over the top of the jam filled cups to slightly cover the jam and the edges of the cookie.
 
Bake the cookies for 20-22 minutes at 350 degrees F. The jam will be bubbly and the tops will be slightly browned.

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