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Peach Prints

Dessert.Master's picture
  Butter 3⁄4 Cup (12 tbs), softened
  Honey 1⁄2 Cup (8 tbs)
  Egg yolks 2
  Vanilla extract 2 Teaspoon
  Brown rice flour 1 1⁄2 Cup (24 tbs) (Whole Wheat Pastry Flour May Be Substituted)
  Whole wheat pastry flour 1 1⁄2 Cup (24 tbs)
  Peach preserves 1⁄4 Cup (4 tbs)

In a large bowl, beat together butter and honey.
Beat in egg yolks and vanilla.
Mix in rice flour and whole wheat pastry flour.
Roll dough into a ball, wrap with plastic wrap, and chill until firm, about 2 hours.
Preheat oven to 325 °F.
Divide dough into 24 pieces, and roll each piece into a ball between palms of your hands.
Press balls flat with heel of hand onto ungreased baking sheets.
Make an indentation in the middle of each cookie with a finger.
Fill indentations with Peach Preserves.
Bake in 2 batches on middle shelf of oven for 15 to 18 minutes.
Allow to cool on baking sheets.

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