An Original Texas Afternoon Tea Recipe, Austrian Peach Cookies
By Babs Bukowski
Decadent fresh pastries are a memorable part of any trip to Europe. You must peek into every pasticceria (pastry shop) to see what special pastries might be tempting behind those beautiful displays.
Many Italian pasticcerias showcase beautiful Austrian peach cookies, with brandy and green stems.
It’s also a treasure to see what is unique to the area and how the regular findings in pastry shops compare. They’re a Christmas teatime favorite!
These delightful cookies were served at the Houston Yacht Club’s 26th annual SAIL TO HIGH TEA in La Porte.
Babs Bukowski brought her antique tea cups and served blossoming white, green, oolong, black, Masala chai, and red teas. Most popular was a rooibos tea, Tea Embassy’s “Wedding Cake.” Forty- Five attendees brought a grand variety of ginger sandwiches, cakes, and sweets.
Joanne Humphries, Regatta Chairperson, provided sailors with elbow length white gloves to join others who arrived by land yachts to Sandy Hayes’ bay home. What a surprise to see honored guest, HRM Queen Elizabeth II, in her cardboard self! Megan Mulvey coordinated the event awlessly as many ladies posed with the queen, though she was a woman of few words.
1 Cup Sugar
3/4 Cup Vegetable Oil
1/2 Cup Milk, may substitute
Half & Half
2 Large Eggs
3/4 Teaspoon Baking Powder 1/2 Teaspoon Vanilla
4 Cups All Purpose Flour
PEACH FILLING INGREDIENTS
1/2 Cup Chopped Almonds
3 Ounces Softened Cream Cheese 3/4 Teaspoon Cinnamon
2 Tablespoons Instant Peach Tea 2 to 3 Tablespoons Peach Brandy Reserved cookie crumbs to make filling the consistency to fill both halves of the cookie.
1 Box Red Jello
2 Boxes Apricot Jello
Artificial, Plastic Green Leaves with Small Stem, 1 for each cookie.
Make the basic cookie. Mix sugar, eggs, oil, milk, vanilla, baking powder, and flour. Mix well and roll into small balls (like the size of a black olives). Bake on lightly greased cookie sheets at 325 degrees Fahrenheit for 15 to 18 minutes. After cooled, scoop out a small hole from the flat side of each cookie, and reserve these crumbs.
Mix the filling ingredients, making certain to use only sufficient cookie crumbs reserves to obtain needed consistency for the nut filling. I always have leftover crumbs to enjoy, after mixing the nut filling.
Put nut filling in holes of two cookies, then put the two cookie flat sides together, dip this round peach into brandy, then dip one spot in red jello and the remainder of the cookie in apricot jello for a blushed peach look.
Let peach cookies dry on racks. After a cookie is completely dry, brush it with a pastry brush to get a finished fuzzy peach look.
Last step is to add a green leaf.
Yields 64 half peaches, or 32 whole peach cookies.
Tags: Afternoon Tea, Tea Ideas, Tea Times, Texas Tea Recipe