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Austrian Peach Cookie

Contributed by: Amy


  • 1 cup white sugar
  • 3/4 cup vegetable oil
  • 1/2 cup milk
  • 2 eggs
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 3 2/3 cups all-purpose flour
  • 1 cup peach or apricot preserves
  • 1/2 cup chopped almonds
  • 3 ounces cream cheese (softened)
  • 2 tablespoons instant tea powder
  • 2 1/2 tablespoons peach, apricot or regular brandy
  • 3/4 teaspoon ground cinnamon
  • red and orange sugar


Preheat oven to 325 degrees F (170 degrees C).

Combine sugar, oil, milk, eggs, baking powder and vanilla in large bowl. Blend in enough flour to form a soft dough.

Roll into walnut size balls. Place on ungreased cookie sheets

Bake for 15-20 minutes. Cookies will be pale. Remove to rack to cool.

Hollow out cookie center. Reserve crumbs. Combine 2 cups crumbs, preserves, almonds, cream cheese, instant tea powder, brandy and cinnamon. Mix to blend.

Fill cookies with crumb mixture. Press 2 cookies together to form peach.

Brush lightly with brandy or water and dip one spot in the red sugar for blush and roll entire cookie in orange sugar.

Top with a icing leaf or purchase the plastic peach leaves.

Serving Size: Makes 30 cookies.

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