It is my baby sister’s 19th birthday today!! HAPPY BIRTHDAY MS. CALLIE ANNE! As she is home, in St. Louis celebrating with my family, I am here in Atlanta, celebrating virtually! I am so proud of Callie… she just graduated high school and is off to do great things with her life- first, getting into SLU’s nursing program! So, Callie… this post, is dedicated to you.
It is summer in Atlanta and I wanted to make something sweet, yet incorporate our state motto- peaches! I was very disappointed to find that Trader Joes only sold California peaches… should be outlawed in the Peach State. This desert was a working in my head… honestly, the only thing I could think of today throughout work: What I was going to add to my sugar cookie/tart base. Nuts or no nuts? Cinnamon? Icing? Ice-cream? I was daydreaming ingredients- so dorky, Lauren, so dorky.
I decided on a sugar cookie base- baked in a mini tart pan, with a maple icing, topped with roasted peaches and pistachios along side fresh whipped cream. I made 3 of these cookies- 1 for pictures, 2 to test to make sure my creation actually tasted decent, and 3rd to save for the future… aka: dinner tonight? As I am the first to admit, I struggle with baking… like, seriously struggle. BUT- a table was turned today… and these peach tarts were heavenly. The peaches added a refreshing and sweet fruit burst. Yum.
Sugar Cookie adapted from: Pioneer Woman
- 1 whole Large Egg
- 1/2 cup Canola Oil
- 1 sticks Butter, Softened
- 1/2 cup Sugar
- 1/2 cup sifted Powdered Sugar
- 1/2 teaspoon Vanilla Extract
- 2 cups sifted All-purpose Flour
- 2 teaspoons baking powder
- In a large stand mixer, cream together egg, oil, butter, sugars, and vanilla.
- Sift flour into wet ingredients. Add the baking powder.
- Cover and refrigerate dough for up to one hour.
- Once dough is chilled- preheat oven to 350.
- I used greased (with butter) mini tart pans: scoop about 2 tbsp worth of dough and flatten along the bottom of the pan and form up the sides- not all the way up the sides, about half way. If you just want to make plain sugar cookies- take a cookie scoop and roll into a ball placing on a baking sheet.
- Bake for 8-10 minutes. I checked mine at 8 minutes and then baked them for 2 more minutes. Make sure not to burn!
- Let either cookies or mini tart pans cool. Flip tart pan upside down, so sugar cookie comes out.
This icing is a mix of GT’s with a few new twists. Enjoy. Play with the amount of milk you add- depending on how thick or thin you prefer the consistency of your icing.
- 1 cup powdered sugar
- 1 tbsp melted butter
- 1/4 tsp vanilla
- 2 tbsp coffee (from the morning brew- does not need to be fresh)
- 3 tbsp maple syrup
- milk- for consistency (I used about 2 tbsp)
- Mix all ingredients together using a hand mixer. The coffee helps cut the sweetness of the icing- being a powdered sugar base with maple syrup. Use as much or as little milk as you prefer.
*This makes enough for 3 tarts
- 1 peach
- 1 tbsp butter
- 1 tbsp maple syrup
- 1/4 cup chopped pistachios
- Slice the peach into small slices.
- On medium/high heat- roast pistachios until light brown color- roasting nuts helps bring out the flavor. Set pistachios aside on a small plate.
- On medium heat, add butter and maple syrup. Stir until butter starts to melt.
- Add the peach slices.
- Cover with a lid- so steam helps break up the peaches faster.
- Stir occasionally and take off heat once peaches start to lose their elasticity.
Callie, I wish I could be there with you! Lots of love from the ATL. Know I am very proud of you : )