Tuesday, July 22, 2008

Peach Cookies

I was excited to use 2 of my 20 peaches to make some peach cookies that I saw on http://www.marthastewart.com/ . They aren't the cutest cookies I've ever made....VERY flat (and super hard to get off of the pan)! But, they did taste really good! They basically taste like snickerdoodles with chunks of fresh peaches scattered throughout. Quite tasty! The recipe calls for peach jam, so I used Mandy's delicious jam of course! But, was sad that I ended up finishing off the jar for the cookies!

Fresh Peach Drop Cookies courtesy of marthastewart.com
Ingredients Makes about 4 dozen

2 cups all-purpose flour, plus 2 tablespoons
3/4 teaspoon salt
1/2 teaspoon baking soda
1 stick (8 tablespoons) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
2 large ripe peaches, peeled, pitted, and cut into 1/4-inch dice (about 1 3/4 cups)
1/3 cup peach jam or preserves
2 tablespoons fine sanding sugar
1/8 teaspoon ground cinnamon

Preheat oven to 375. Whisk together flour, salt, and baking soda.
Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Beat in egg and vanilla. Add flour mixture, and beat until just combined. Add peaches and jam, and beat until just combined.
Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. (If not baking all of the cookies at once, refrigerate dough between batches; dough can be refrigerated in an airtight container for up to 2 days.) Combine sanding sugar and cinnamon. Sprinkle each cookie with 1/8 teaspoon cinnamon-sugar mixture.
Bake cookies, rotating sheets halfway through, until golden brown and just set, 11 to 13 minutes. Let cool on sheets for 5 minutes, and then transfer cookies to wire racks to cool completely.