Fashion Plate

If you like Texas Jot, please take a look at my other blog, Fashion Plate. It is the home of my handmade retro Barbie clothes and lots of delicious recipes from my cookbooks.

Monday, June 27, 2011

James and the Giant Peach Cookie

TWO was a big fan of Roald Dahl books, so I decided to name my new cookie recipe in honor of his James and the Giant Peach book. While you're downloading the story to your Kindle, let's get started on our giant cookies.
2 cups Sun-Maid dried peaches
Dice these into 1/4 inch pieces and toss with:
2 tablespoons confectioners' sugar
Process in food processor until fruit is in small nuggets.  Remove from processor and toss with:
1/4 cup confectioners' sugar
Separate the pieces into little bits and set aside.

Process white chocolate in the food processor for 15 seconds and set aside:
1 cup white chocolate chips

1/2 cup (one stick) butter
3/4 cup brown sugar
1/4 cup granulated sugar
Cream butter and sugars together until smooth.  Then add:
1 egg
1 teaspoon vanilla extract
Beat until combined.  Add:
15.5 Ounces Peach Fruit Spread (about 2 cups) This needs to be spread rather than preserves.  I used HEB brand and it was mostly 1/4 inch pieces of peach with just enough "jelly" to spread the mass around.  You can add diced can peaches to peach preserves to get the right consistency if you can't find a dense fruit spread.
2 1/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
Combine until smooth.  Add:
dried chopped peaches
white chocolate chips
Line 4 large cookie sheets with parchment paper.  You will place 6 cookies per sheet, using 1/4 cup of dough for each cookie.  Bake at 350 degrees for 19 minutes.  Cool on the pan for 5 minutes and transfer to cooling rack. These will be slightly soft on the bottom, like a tea cake.  Makes 21 cookies.  When cookies are completely cool, drizzle with Wilton's Cookie Icing or your own glaze.

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