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Fresh-Peach Drop Cookies

Fresh-Peach Drop Cookies

Ripe stone fruit and sweet preserves lend a double dose of peach flavor to these summery cookies. The crisp cinnamon-sugar topping yields to a tender, moist interior that's studded with fruit.

Martha Stewart Living, August 2007 http://www.marthastewart.com/344016/fresh-peach-drop-cookies
3.6
Rated
72100(29)29
  • Yield Makes about 4 dozen

Ingredients

    • 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

Directions

  1. Preheat oven to 375. Whisk together flour, salt, and baking soda.
  2. 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.
  3. 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.
  4. 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.

Cook's Note

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.

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