Thursday, June 05, 2008

Peachy Keen: Fresh-Peach Drop Cookies

Last week as soon as Josh and I decided to go to the Concert in the Garden, I knew I had to find a great treat to take with us on our picnic outing. Something summery, something sweet, and most importantly something easy for hand-held eating. I thought I'd hit the jackpot when I found this recipe, and I was right. Josh used words like "heaven" and "gold" to describe these cookies. And he's not even very fond of peaches. I think that pretty much says it all, don't you?

Fresh-Peach Drop Cookies
Recipe from Martha Stewart Living; Makes appx. 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
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.
My notes: Well, these cookies were pretty much exactly what I was hoping they would be- sort of like little, hand held peach cobbler bites. Can you believe this was the first time (that I can recall anyway) that I've bought peaches? These cookies could have used more fresh peach, but that could be my inexperience with the fruit. Perhaps I bought medium sized peaches, not large. I used regular sugar in the sprinkle topping, didn't see any sense in buying all new sugar just for a batch of cookies, ha. And upon typing up this recipe I realized that I didn't rotate the sheets, but that didn't make much of a difference. Oh, and lastly I got less than 4 dozen, but I also used my 1 1/2 T cookie scoop, so a bit more batter when into each cookie. Great summertime cookies!

7 comments:

Cafe Johnsonia said...

I am totally making these! How yummy!

Miss Molly said...

Jessica! Hey, we went to McLean together! I realize this may make me sound like a total creeper, but I've been reading your blog for awhile and I finally made the connection. What a small world! I'm still in Fort Worth; maybe we can talk food one of these days.

-Alison

Jessica said...

Alison...Welsh? E-mail me- jlgweirlaw at yahoo dot com!

Emily said...

Yummy!

Count Joshula said...

ok seriously, these cookies WERE pure gold. like little bites of heaven, no exaggeration. and it's true that i'm not that crazy about peaches.

i'm kelly said...

they sound perfect for summer!

dazzie said...
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