Fresh-Peach Drop Cookies

Looking for a unique way to use your summer fruits? Pick some of your freshest peaches and start dicing...these peach drop cookies are perfect for a summer sweet tooth!

Martha Stewart's Fresh Peach Drop Cookies

What You Need:

• 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

What To Do:

1. Preheat oven to 375.
2. Whisk together flour, salt, and baking soda.
3. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 4 minutes.
4. Reduce speed to low. Beat in egg and vanilla.
5. Add flour mixture, and beat until just combined.
6. Add peaches and jam, and beat until just combined. (*We didnt have peach jam but had apricot jam, tastes just as delicious!)
7. 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.)
8. Combine sanding sugar and cinnamon. Sprinkle each cookie with 1/8 teaspoon cinnamon-sugar mixture.
9. Bake cookies, rotating sheets halfway through, until golden brown and just set, 11 to 13 minutes.
10. Let cool on sheets for 5 minutes, and then transfer cookies to wire racks to cool completely

Thoughts On Cookies: 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. Comments from the food critics...

        Connor: "They taste like a peach scone but fluffier!"

        Mom: "Put more of the sugar/cinnamon mixture on top...load it on, make it a little sweeter. But they're great!"

        Dad: "mmmmmm".

Lavender Shortbread

Hello summer bakers!

Basking in the sun? Wafting the sweet smell of summer flowers? Well, get off your butts and bake into the kitchen I dont care how hot it is! And bring some of those flowers with you...we'll use them!

This lavender shortbread is a delicious summertime recipe, great with an ice cold glass of lemonade! Minimal ingredients, extraordinary taste!

What You Need:
1 cup sugar plus 1 tablespoon
2 cups corn starch
4 cups all-purpose flour
1 pinch salt
1 lb butter, at room temperature
3-4 teaspoons lavender hand crushed or ground

What To Do:

1. Add corn starch, floud, salt, and sugar to a large mixing bowl.
2. Cut butter into tablespoon sized pieces and add to the bowl.
3. Using a spoon or your hands, mix the butter into the dry ingredients. (I found a pastry blender worked best)

4. When the butter is fully integrated, the mix will be sand-like in texture. It will NOT form a "dough".
5. Pour the mixture into a half-sheet pan (18" x 12" x 1"), spreading evenly in the pan.
6. Use your hands to firmly press down on the dough, pushing the fine mixture into an even mass. (Make sure you press down the edges firmly as well so as not to lose any shortbread!)

7. Using a small form or toothpick, prick the cookies about 1" apart across the entire top (this lets the moisture out during the baking process).
8. Bake for 40 minutes at 325 degrees, then reduce heat to 300 degrees and continue baking for 15 minutes, or until lightly golden brown around edges and across the center.
9. Remove from oven and sprinkle with 1-2 tablespoons of sugar.
10. Cool for 10 minutes before cutting with a sharp knife.
11. Let cookies continue to cool before removing.