Georgia Peach Pie Cookies and Thank you...

Before I say anything else here, I wanted to start with saying "THANK YOU" to all of you who have voted and/or shared the voting information for the Better Homes and Gardens State Cookie Contest. I can't even begin to express how much I appreciate your support. I have seen people vote religiously even when I couldn't get online to vote. Thank you so much. As embarrassed as I am to ask this, with all that being said, voting ends on July 27th at 5:00 PM EST, so this is my plea for more votes. I would greatly appreciate any votes I can get for my Georgia Peach Pie Cookies in the next couple of days.

If I win, then one of you will get a chance to win the amazing Better Homes and Gardens baking set too!

Thank you, again for your support!

These buttery vanilla shortbread cookies with a peach pie center really are a perfect celebration of my home state of Georgia!


Georgia Peach Pie Cookies
(Makes 13 cookies)

1/2 cup chopped fresh peaches (about 3 1/2 oz), very small pieces
4 TBSP peach preserves
1/4 cup coconut flour**
1/4 cup cornstarch**
1/2 cup white rice flour**
1/3 cup raw sugar
1/8 tsp salt
1/2 tsp baking powder
1/4 cup Soy Free Earth Balance (or butter)
1 egg
1 tsp pure vanilla extract
1-2 TBSP Almond Milk (only if needed to bring the dough together)

3 tsp raw sugar, reserved for topping

Preheat the oven to 350 degrees.

In a small bowl, mix together the chopped peaches and preserves. Set aside.

In a large mixing bowl, combine the flours, cornstarch, sugar, salt and baking powder. Cut the butter into the dry mixture until it resembles course crumbs. Next add the egg and vanilla to the flour butter mixture. Stir until the dough comes together. Add a tablespoon of milk at a time only if needed to bring the dough together.  Using a medium cookie scoop, scoop the mixture onto BH&G baking sheet (or parchment lined baking sheet). Press the dough in the center to flatten while leaving a lip on the edge to hold in the filling. Once the dough is ready, evenly distribute the filling into the dough rounds (about 3 tsp each). Sprinkle each cookie with the remaining raw sugar. Bake 12-15 minutes or until the cookies are browned on the edges. Remove from the cookie sheet and allow to cool.

**You can substitute 1 cup all purpose flour for the gluten free flour and cornstarch in this recipe.

Have you ever entered a competition that was based on public vote? I feel weird about asking for votes, but I really did enjoy developing this recipe. I guess really that's the important part.

I'm sharing these on Simply Sugar and Gluten Free's Slightly Indulgent Tuesdays.