Peaches and Cream Cookies

Peaches and Cream Cookies

– 1 cup sugar – ½ cup butter softened – 1 egg – 1 tsp vanilla extract – ½ tsp almond extract – ⅓ cup sour cream – ½ tsp baking soda – 2 cups flour

Using a hand mixer, cream together the sugar and butter.

Then add in the egg and vanilla extract, mix again, and add the sour cream, salt and baking soda. Lastly, add in the flour and beat until smooth.

Scoop out 1 tablespoon of dough into each muffin cup. I use a cookie scoop. You should have enough dough to make 24 cookie cups, plus about 6 more cookies.  Place the cookie cups in the preheated oven and bake for 17-18 minutes. Be sure to let the cookies stand for 1-2 minutes after taking them out of the oven.

Spray the round side of a 1 teaspoon measuring spoon with non-stick spray then press down into the center of each cookie to create a well. Let them cool completely, if you need to hurry this process, feel free to stick the pan in the freezer for 20 minutes.

Now, spoon about 2 teaspoons of peach pie filling into each cookie cup. If serving immediately, you can top with a dollop of whipped cream. If not, cookies can be completely made and assembled up to 24 hours ahead of time and stored in an airtight container in the fridge.