Thursday, June 30, 2011
Georgia Peach Pie Cookies and I Need Your Vote!
A while ago, I received an email asking if I would be interested in participating in a state cookie contest to show some fun patriotism. I jumped at the opportunity. I love playing in the kitchen especially when a challenge is placed on it! I was asked to represent Georgia since I'm a Georgia girl through and through. I knew right away what I wanted to work with...PEACHES! Georgia is the peach state! As you drive out of the airport, you are immediately welcomed to the "Peach State"!

I love peach season! I get so excited every year when the local peaches start popping up in the grocery stores. I love walking by that section of the store and smelling the sweet aroma of these beautiful jewels of Georgia. I knew they had to be the major part of my cookie. I'm a fruit girl, so I was happy to play with these beautiful fruits of summer!

My Georgia Peach Pie Cookies are a buttery vanilla shortbread base with a peachy center. They are crisp on the outside and filled with a gooey peach center with chunks of fresh peaches to highlight the Peach State! I went back and forth about whether or not to make these fit into my family's food allergies and in the end, I decided to hold true to me. I made them gluten and dairy free, but I'm giving you the old fashioned alternative too!

Georgia Peach Pie Cookies
(Makes 13 cookies)

1/2 cup chopped fresh peaches (about 3 1/2 oz), very small pieces
4 TBSP peach preserves
1/4 cup coconut flour**
1/4 cup cornstarch**
1/2 cup white rice flour**
1/3 cup raw sugar
1/8 tsp salt
1/2 tsp baking powder
1/4 cup Soy Free Earth Balance (or butter)
1 egg
1 tsp pure vanilla extract
1-2 TBSP Almond Milk (only if needed to bring the dough together)

3 tsp raw sugar, reserved for topping

Preheat the oven to 350 degrees.

In a small bowl, mix together the chopped peaches and preserves. Set aside.

In a large mixing bowl, combine the flours, cornstarch, sugar, salt and baking powder. Cut the butter into the dry mixture until it resembles course crumbs. Next add the egg and vanilla to the flour butter mixture. Stir until the dough comes together. Add a tablespoon of milk at a time only if needed to bring the dough together.  Using a medium cookie scoop, scoop the mixture onto BH&G baking sheet (or parchment lined baking sheet). Press the dough in the center to flatten while leaving a lip on the edge to hold in the filling. Once the dough is ready, evenly distribute the filling into the dough rounds (about 3 tsp each). Sprinkle each cookie with the remaining raw sugar. Bake 12-15 minutes or until the cookies are browned on the edges. Remove from the cookie sheet and allow to cool.

**You can substitute 1 cup all purpose flour for flour and cornstarch in this recipe.

Here's the part where I need your help. This is a contest, so I need your votes and your friends' votes! If you would please go to the BHG facebook page, like them and then vote for your favorite cookie on the state cookie contest page...which I hope is mine. I hate asking this, but without all of you, I wouldn't be here in the first place. Also, spread the word. It's a fun contest. People put a lot of work into focusing on showing pride for their home state! Check out your state cookies and see what you think (but vote for mine, please!).

Along with baking up an original creation highlighting my state, I was asked to review the BHG baking sheet available through Walmart. I love trying new baking equipment, so I was excited to try this one. I'm not gonna lie to you, I loved the pan. I normally bake cookies on parchment paper, but for the sake of reviewing the pan I used it naked! I was scared, but I went for it. The cookies baked up perfectly even as long as you don't put them too close to the edge. They didn't stick at all. I even baked some angel food cake cookies (recipe for that later!) and they came off the pan no problem! So, I love that I have a new cookie pan! Thanks BHG!


Disclaimer: I did receive this pan as part of the contest, but my review is honestly how I feel about the pan.

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posted by Sarena Shasteen - The Non-Dairy Queen @ 5:00 AM  
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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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