Peach season is coming to an end and in case you are getting tired of pies and cobblers (okay so that is a stretch but lets keep our options open) try this recipe for peach cookies. They have a great sweet-tart flavor and cakey texture that everyone will love.
- 2 cups plus 2 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 large ripe peaches peeled, pitted and chipped into 1/4-inch pieces (1 3/4 cups)
- 1/3 cup peach or apricot jam
- 2 tablespoons sugar
- 1/8 teaspoon ground cinnamon
How to make them
- Preheat oven to 375°F.
- Whisk together flour, salt and baking soda.
- Use an electric mixer to mix the butter and sugar until pale and fluffy.
- Reduce speed to low and add the egg and vanilla.
- Add the flour mixture and mix until well combined.
- Add the diced peaches and jam.
- Mix until well combined.
- Drop dough onto baking sheets lined with parchment paper or a silpat.
- Combine 2 tablespoons sugar and cinnamon and sprinkle on each cookie.
- Bake cookies until golden brown, 11-13 minutes.
- Let cool on baking sheet and then transfer to wire cooling racks.
Recipe courtesy of Martha Stewart’s Cookies (pg 217)
- To keep cookies fresh longer, put a piece of bread in the storage container with your cookies. I know it sounds weird but it will keep your cookies from getting hard and going stale.