Friday, December 26, 2008

Fresh-Peach Drop Cookies

These cookies are from Martha Stewart's Cookies book that Allison gave me for Christmas. She made these last night at my house. They turned out a little flat. I think it was because we used frozen peaches instead of fresh, which are much jucier. We should have added more flour. Anyway, they were yummy. They taste like peach cobbler. Alli left before they were done, so she didn't even get to try them.

2 C. plus 2 Tbsp. flour

3/4 tsp. salt

1/2 tsp. baking powder

1/2 C. (1 stick) unsalted butter, room temperature

1 C. granulated sugar

1 large egg

1/2 tsp. vanilla

2 large ripe peaches (about 8 oz. each)

peeled, pitted, and chopped into 1/4 inch pieces (1 3/4 C.)

1/3 C. peach jam or preserves

2 Tbsp. fine sanding sugar

1/8 tsp. ground cinnamon

1. Preheat oven to 375. Whisk together flour, salt, and baking soda.

2. Beat together sugar and butter until pale and fluffy, about 4 minutes. Reduce speed to low and add egg and vanilla. Mix until well blended, about 1 minute. Add flour mixture and mix until combined. Add diced peaches and peach jam, mix until just combined.

3. Using a 1 1/2 inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. (chill remaining dough between batches).

4. Combine sanding sugar and cinnamon in a small bowl. Sprinkle each cookie with 1/8 tsp. mixture. Bake cookies until golden brown and just set, 11 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to rack to cool completely.

I left out all of the unnecessary directions, like "put your paddle on the mixer" and stuff like that. Sorry Martha.

1 comment:

Marsha said...

NEVER had a peach cookie - how fun to have a new cookie recipe book, and from Martha herself.