PEACH COOKIES
Some days all you really need is a big platter of cookies. Well, maybe a pitcher of lemonade too. The sun, the screen porch—summer on a platter! These are basically really good sugar cookies, with slivers of fresh, ripe peaches in every bite. Recipe makes enough to put a bag in the freezer for the weekend picnic.
- ½ cup (1 stick) butter at room temperature
- ½ cup sugar
- ½ cup light brown sugar, packed
- 1 egg
- 1 tsp vanilla
- 2 cups flour
- ½ tsp baking soda
- 1 cup peeled, finely sliced and diced fresh peaches
- ¼ cup raw sugar, like Demerara, or other finishing sugar
In a bowl, whisk together flour and baking soda—set aside. In bowl of stand mixer, or a large bowl with hand mixer, cream butter and both sugars until light and creamy. Add the egg and vanilla, mixing until combined. Gradually add the dry ingredients to the sugar/butter mixture, beating well after each of three additions. Remove beaters/paddle mixer and gently fold in peaches by hand.
Pre-heat oven to 350’ and line 2 cookie sheets with parchment paper. Drop cookie dough by rounded tablespoons onto cookie sheets. Carefully sprinkle a small amount of the coarse sugar on each cookie. Bake for 12-15 minutes, or until edges are browned.
The Kitchen Hive
