PEACH BLOSSOM COOKIES RECIPES

Steps:

• Combine 1/2 cup sugar, brown sugar, butter and peanut butter in bowl. Beat at medium speed until light and fluffy. Add egg, vanilla and salt; continue beating until well mixed. Add flour and baking soda; beat at low speed, scraping bowl often, until well mixed. Cover with plastic food wrap; refrigerate 30 minutes.
• Heat oven to 375°F.
• Shape dough into 1 1/4-inch balls. Roll balls in 1/4 cup sugar. Place 2 inches apart onto ungreased cookie sheets.
• Bake 8-10 minutes or until very lightly golden brown. Immediately press 1 chocolate candy piece in center of each cookie. Remove to cooling racks.

Steps:

• make up the cupcake mix.
• cook in either muffin pans, or tart pans. (the tart pans will give you more "rounded" peach blossoms). Dont use paper liners, just spray with Non-stick spray.
• when cool, freeze the cupcakes.
• make up the 2 packs of Jelly using 2 cups of boiling water. Use a jug to do this, as it makes it easier to "dip" the cakes.
• put in the fridge, ( stir every 10-15 mins) and when it is the consistency of egg whites, your ready to BLOSSOM.
• Put the coconut in a baking tray, take out the frozen cakes.
• using a fork, dip the frozen cupcakes in the jelly, let the excess drip off, and then roll in coconut.
• keep in the fridge, and when ready to serve, make a slice in the blossom, and pipe in whipped cream or mock cream.
• put a tiny bit of raspberry jam on the cream.
• serve with pride!