Yummy Peach Cookies

I was looking through Martha Stewart's Cookies cookbook, and came across these peach cookies.  I read through the ingredient list and I actually had everything on hand to make these cookies.  I had just bought peaches at the farmers market and I use peach jam on my PB & J sandwiches, so I was all set!  And very excited at the thought of making cookies with peaches. 

These cookies are yummy!  In the cookbook, it says they are best the day they are made, but I (and my sweetie) actually thought they were better on the second day.  I'm not a huge fan of soft cookies, but these had a cake like consistency, so it was different.  I would definitely make these cookies again.  They were a good way to say goodbye to cooking summer treats.  

Fresh-Peach Drop Cookies

2 cups plus 2 tablespoons all-purpose flour

3/4 teaspoon salt

1/2 teaspoon baking soda

1/2 cup (1 stick) unsalted butter, room temperature

1 cup granulated sugar

1 large egg

1/2 teaspoon pure vanilla extract

2 large ripe peaches (about 8 ounces each) peeled, pitted, and chopped into 1/4-inch pieces (1 3/4 cups)

1/3 cup peach jam or preserves

2 tablespoons fine sanding sugar

1/4 teaspoon ground cinnamon

Preheat oven to 375 degrees.  Whisk together flour, salt, and baking soda.

Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment.  Mix on medium-high speed until pale and fluffy, about 4 minutes.  Reduce speed to low.  Add egg and vanilla; mix until well blended, about 1 minute.  Add flour mixture and mix until combined.  Add diced peaches and peach jam; mix until just combined.

Using a 1 1/2 -inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart.  (Chill remaining dough between batches.)

Combine sanding sugar and cinnamon in a small bowl.  Sprinkle each cookie with 1/8 teaspoon cinnamon-sugar mixture.  Bake cookies until golden brown and just set, 11 to 13 minutes, rotating sheets halfway through.  Let cool on sheets on wire racks 5 minutes.  Transfer cookies to wire racks to cool completely.  Cookies are best eaten the day they are made, but they can be stored in an airtight container at room temperature up to 2 days.

Makes about 4 dozen

Hat Tip - Martha Stewart's Cookies