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Preheat oven to 375°F. These peach cookies are calling my name. I’m not sure that calling these cookies is sufficient. They are quite unlike any cookie I’ve ever experienced. Looks amazing. Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and … Growing up I loved mayo….I despise that white disgusting stuff now….strange! 2 cups + 2 tablespoons (255g) all-purpose flour, 2 large ripe peaches, peeled, pitted, and cut into 1/4-inch pieces. Combine sanding sugar and cinnamon. Set aside. Little bites of peach cobbler! These lovely cookies are nice and plump, soft and chewy. Whisk together the flour, salt, and baking soda. (Refrigerate the dough between baking batches.). Store cookies in an airtight container in single layers with waxed paper between layers. They’re the BEST! You can substitute granulated sugar if you like. They are best the day they're baked, but will keep for 2 to 3 days. Whisk together flour, salt, and baking soda. Finally made these after looong time having them in my bookmarks, and here is what I learned: – I had to adjust flour, mine was way too dry and bread-dough like with the full 2 cups, so I added a tbsp more butter and some cashew milk to get a better texture – the texture also changed when I mixed in the peaches, it got looser and wetter, so maybe next time I’ll mix in 2/3 of flour, then the peaches and then rest of flour. I used these ingredients. There will be a next time, these mookies(because they taste a bit like muffins) are a hit! I totally want to eat a tiny hand held peach cobbler! (if not baking all of the cookies, refrigerate dough between batches; dough can be refrigerated in an airtight container for up to 2 days). Look for it with the cake decorating supplies. Peach Drop Cookies are a wonderfully delicious way to take advantage of fresh peaches. Sprinkle each cookie with 1/8 teaspoons cinnamon/sugar mixture. Add the peaches and preserves, mixing just until combined. You know how I love cinnamon, and the little (or big, in my case) sprinkle of cinnamon-sugar on top of these beauties is just perfection. The crisp cinnamon-sugar topping yields to a tender, moist interior that's studded with fruit. Peach Sugar Cookies are so scrumptious. What is the approximate yield of 2 large chopped peaches? could I use dried peaches or canned peaches or even apricots? When I came home from our CSA pick-up last week with two more bags of peaches, I scoured my to-bake recipes and rediscovered these cookies. Can’t wait to try these! Place softened butter in a mixing bowl. Reduce mixer speed to low. Total Carbohydrate Peach Sugar Cookies are great treats for tailgating parties. Combine the sanding sugar and cinnamon. Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Your email address will not be published. Sure. This a cookie recipe from Martha - and is it ever delicious!! I think I would use dried before canned. GOT to make these! Maybe the difference is in the quality of the peaches I’ve had the pleasure of eating recently. And now, cookies! Thank you!! Visit the Recipe Index for more cookie recipes! Canned fruits usually have a syrup that would make these pretty soggy. Welcome to BAKE or BREAK, or BoB as we affectionately call it. Ripe stone fruit and sweet preserves lend a double dose of peach flavor to these summery cookies. These peach cookies look really yummy! I’ve been trying to make the most of them with an amazing cobbler and impromptu bars. 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. Preheat oven to 375°F Whisk together flour, salt and baking soda. They were soft, peachy and delicious :0). In addition to fresh peaches, there’s also a bit of peach preserves to make them even sweeter. Bake or Break is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Reduce speed to low. These look great! Required fields are marked *. (if not baking all of the cookies, refrigerate dough … Then, carefully transfer the cookies to wire racks to cool completely. Thank you so much! Well, it’s probably not that strange, as I’m sure there’s plenty of scientific reason behind it. Add flour mixture, and beat until just combined. Amazing with coffee in the morning, yummy!!! Beat in egg and vanilla. I’m glad you love peaches now. I have never even heard of it. I can’t imagine a more perfect summer cookie. I’m Jennifer and this is my journal of over a decade of adventures as an amateur baker. Recipe slightly adapted from Martha Stewart Living. If you’re waiting for inspiration for what to do with a couple of ripe peaches, I think these are just the ticket. 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