- 4
Ingredients
- 2 c. plus 2 Tbl. flour
- 3/4 tsp. salt
- 1/2 tsp. baking soda
- 1 stick unsalted butter at room temp
- 1 c. sugar
- 1 large egg
- 1/2 tsp. vanilla
- 3 large ripe peaches, peeled, pitted & cut into 1/4" dice
- (about 1 3/4 c.)
- 1/3 c. peach jam or preserves
- 2 Tbl. fine sanding sugar
- 1/8 tsp. ground cinnamon
Preparation
Step 1
Preheat oven to 375. Whisk together flour, salt and baking soda.
Beat butter and sugar on medium high speed until pale and fluffy, about 4 min. 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" ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2" apart. Can refrigerate dough between batches.
Combine sanding sugar and cinnamon. Sprinkle with 1/8 tsp. cinnamon sugar mixture.
Bake cookies, rotating sheets halfway through, until golden brown and just set, 11-13 min. **Must let cool on sheets for 5 minutes.** Then transfer cookies to wire racks to cool completely.
In container the cookies become somewhat soggy, no crispness around edges.
Best to eat the day they are made.