Peach Ring Sugar Cookies

My mom's favorite candy is peach gummy rings (she loves everything peach), so for mother's day this year I formulated this recipe for cookies that mimic her favorite candy since Luc chose a cookie monster card for her Mother's Day card. They are sweet-tart like the candies (and not to mention motherhood) thanks to the addition of lemon. They get their peach flavor from the use of freeze dried peaches in the glaze.


Ingredients

Cookies:

1/4 pound or 1/2 cup, room temperature Unsalted Butter

1/3 cup caster or regular Granulated Sugar

1 Egg Yolks, or 1 whole egg

1/4 teaspoon Baking Powder

1/4 teaspoon fine Kosher Sea Salt

1 teaspoons Vanilla

1 Lemon, zested and juice reserved for glaze.

1 1/4 cups All Purpose Flour


Glaze:

2 Tablespoons Sugar

1 Tablespoon Honey

1 Tablespoon Water

2 Tablespoons Butter

1 oz Freeze Dried Peaches

1 cup Powdered Sugar, sifted

3-4 Tablespoons Lemon Juice

Prepare

FOR THE COOKIES:

  • Pre-heat oven to 350.

  • Beat butter until light and fluffy.

  • Beat sugar into butter until well incorporated and light.

  • Beat in egg yolks, baking powder, salt, lemon zest and vanilla.

  • Stir in flour until blended, careful not to overmix. If dough appears too dry and a teaspoon of water.

  • Roll dough to 1/4 and cut desired shapes.

  • Bake with at least 1/2 inch of space between cookies for 9-12 minutes (depending on if you like your sugar cookies browned.


FOR THE GLAZE:

  • In a blender, food processor or spice grinder, turn the freeze dried peaches to powder.

  • In a bowl whisk together powdered freeze dried peaches and powdered sugar.

  • To ensure a really smooth glaze, sift the powdered sugar mixture.

  • In a small saucepan melt butter with sugar and honey and water.

  • Cook until sugar is dissolved and the mixture lightly bubbles at the edges.

  • Slowly whisk butter mixture into the sifted powdered sugar mixture to ensure a smooth glaze adding lemon juice a little bit at a time until the glaze is the right consistency to coat the cookies.

  • Working quickly, spoon or pipe glaze over cookies on the a cooling rack.

  • Top glazed cookies with sprinkles if desired.

  • Allow to air dry, so that the glaze is set.


Makes 18-24 cookies, depending on cutout size.