Almond–Peach Sugar Cookies

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Peaches on an August menu complement the table like sunshine on a summer’s day.  The pairing of almond and peach in a crisp sugar cookie with a cup of ginger peach tea served hot or iced is a refreshing addition to an afternoon tea or snack. Crumble the cookies over ice cream for a crunchy, cooling dessert.

Almond – Peach Sugar Cookies

INGREDIENTS:

  • 1/4 cup granulated sugar
  • 1/2 cup melted butter
  • 2 large eggs, beaten;
  • 1 tsp. Almond Extract
  • 1 or 2 drops peach oil
  • 2 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. Colored sanding sugar and extra for decoration. I used India Tree Yellow and Pink.
  • Peach Sugar Glaze:
  • 1- cup confectionery sugar
  • 1/8 to 1/4 teaspoon to taste of peach oil
  • 2 Tablespoons of water.
  • Mix together to create a thin glaze. Add more water if needed to thin the glaze. Recipe can be doubled, as needed.

PREPARATION:

  • In a dry bowl, blend sugar and butter together.
  • Add beaten eggs, almond extract and peach oil. In a separate bowl mix the dry ingredients together.
  • Add to the butter mixture and blend together well. 
  • Refrigerate and chill until pliable. 
  • Place the dough on a lightly floured board and roll to a 1/4” thickness. 
  • Cut off small pieces one at a time and roll the dough into small balls the size of a walnut.
  • Sprinkle with additional sugar.
  • Preheat oven to 350 degrees Fahrenheit.
  • Place balls two inches apart on a silpat covered cookie sheet. 
  • Bake for 12 to 15 minutes or until lightly browned on the edges.
  • Remove from the oven.
  • While the cookies are still hot, brush each cookie with a peach sugar glaze. Sprinkle more sanding sugaring on top if desired for decoration.
  • Allow the cookies to cool. Store in an airtight container for one week. Yields 24 to 36 cookies.

If no time to make dough use refrigerated Pillsbury sugar cookie roll dough, then follow all else below:

Add almond extract and one or two DROPS of LorAnn peach oil to the batter. Add a teaspoon of sanding sugar into the dough. Mix all together.  Roll the dough into small balls the size of a small walnut.  Place more sanding sugar, color of choice, I used yellow and pink mixed together, into a bowl. Roll each ball in the sugar. Place a Silpat onto a cookie sheet. Place balls two inches apart on the Silpat. Bake the cookies in a 350° oven for about 12-15 minutes, until golden brown.

Tea Links:

Republic of Tea Ginger Peach Green Tea

Bigelow Caffeine Free Perfect Peach Herbal Infusion
Pink Rose Lemonade

Ginger Mint and Honey Lavender Iced Teas

Recipe and Photos ©Ellen Easton

Author

  • Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions(RED WAGON PRESS), an afternoon tea authority, lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included the Waldorf=Astoria, the Plaza and Bergdorf Goodman. Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.

3 Responses

  1. Mercedes Serralles says:

    Wonderful golden almond biscuits !
    Very refined and Italian. Ellen takes us on another magical tea tour.???

  2. Jamie says:

    Sounds like a delicious combo-peach and almond!

  3. Ellen Easton says:

    Thank you Mercedes and Jamie. Your kind comments are very much appreciated.

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