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
- 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. (*We didnt have peach jam but had apricot jam, tastes just as delicious!)
- 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
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".
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