Peach Almond Cookies Recipe

Ingredients

1 cup raisins

2/3 cup butter or margarine, softened

1 teaspoon pure vanilla extract

2 tablespoons milk

1 1/2 cups peaches - pitted and sliced

Directions

In a medium bowl, mix raisins, butter, vanilla and milk. Stir until well blended. Fold in peaches. Roll into 1 inch balls. Place on a cookie sheet and roll around the center of each cookie. Chill in the refrigerator for 2 hours, or overnight for a sweeter cookie.

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Comments

Tirri Lynn writes:

⭐ ⭐ ⭐ ⭐ ⭐

I've made peach almond cookies for years. I make them again this Christmas. I omit the nuts in the white and brownie form, and my g--s say it is the most beautiful cookie they've ever seen. I don't know what difference it makes in the little cookies, but I've never seen anything like it in the big cookies. The little ones are too sweet for me. I'd say leave out the nuts if you are looking for a chocolate cookie, and make these really small--maybe 1/4 of an inch in diameter. The cookies are so soft they almost fall apart under a cookie! I put them in a large freezer container with a couple inches of hemp and let it thaw about twenty minutes. After the cookies were turned out on the counter, I sprinkled chocolate chips all over them and they were gone within minutes! A completely different cookie idea--this is the

luuru writes:

⭐ ⭐ ⭐ ⭐ ⭐

I make these cookies everyday but lately I've been making a cinnamic peach cinn recipe. I thought to try peaches and ended up buying a dozen free from the farmer's market. They're the best peaches I've ever tasted! I don't use any baking powder or powdered sugar but instead to use a little baking soda and cornstarch. Very moist and pretty colors. Plus, peaches are so easy to make.