So Julie has been doing the Great Cookie Experiment and I’ve shied away from too many cookie recipes, but then my peach tree ripened and I’ve had peaches coming out of my ears! So as I was looking for things to do with my peaches I wanted a cookie…and I found a Martha Stewart recipe that I did some adjusting to and voila!
So here are is my lesser cookie experiment of Fresh Peach Cookies with Ultra Gel for additional tenderness!
Fresh Peach Cookies
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 Tablespoon Ultra Gel
2 tablespoons fine sanding sugar
1/8 teaspoon ground cinnamon (fresh ground is best!)
1/8 teaspoon ground nutmeg (fresh is best!)
1/2 cup mini semi sweet chocolate chips (opt)
Preheat oven to 350. Combine flour, salt and baking soda and set aside. Cream butter and sugar together until fluffy. Add egg and vanilla and mix well. Combine with dry ingredients until well mixed. Fold in peaches and chocolate chips. In a small bowl combine sanding sugar, nutmeg and cinnamon. Measure dough out by tablespoons and roll in spiced sugar before placing on a cookie sheet approximately an inch apart. Bake for 11-13 minutes until golden brown around the edges. Eat warm…or cool…or frozen…eat lots. Make more until peaches are all gone.