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Prep Time: 0 Minutes Cook Time: 11 Minutes |
Ready In: 11 Minutes Servings: 48 |
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I love the idea of using fresh peaches in a cookie and then having the cinnamon sugar on the top... the recipe is from Martha Steward Living.... Ingredients:
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 |
Directions:
1. Preheat oven to 375. Whisk together flour, salt, and baking soda.
2. 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.
3. 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.
4. 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.
5. Helpful Hint
6. These cookies are best the day they're baked. They will soften at the edges after a couple of days, but they'll still taste delicious.
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