On occasion, when faced with some ingredients that MUST be used, inspiration just won't strike. That is the situation I was in tonight with some extremely ripe peaches. But you know, that is what cookbooks are for.... and magazines and the internet.
These peach drop cookies come to us by way of Martha Stewart. They seem to be OK - nothing to rave about and I'm not sure yet how I would fix them.... look for an update later.
UPDATE: the main problem with these cookies was that they really weren't very "peachy" - I would up the jam to 3/4 cup, add an additional 1/2 cup flour and then I think they'll be tastier.
Martha Stewart's Peach Drop Cookies
2 cups flour
3/4 t kosher salt
1/2 t baking soda
8 T unsalted butter, softened
1 cup sugar
1 egg
1/2 t vanilla extract
3 medium ripe peaches, peeled and diced
1/3 cup peach jam
sanding sugar mixture: 1/2 cup sugar, 1 t ground cinnamon
Preheat oven to 375F.
Sift together the flour, salt and soda. Beat the butter and sugar until fluffy. Beat in the egg and vanilla, then stir in the flour mixture. Add the jam and peaches.
Drop onto cookie sheet lined with parchment paper. I would recommend using a teaspoon (these things spread) and spacing them well. Bake 12-14 minutes at 375F, switching top and bottom pans midway through. Look for a nice golden color on the bottom of the cookies.
Cool on the pans, then transfer to paper towels to absorb excess oils. Enjoy.
Note: something just isn't right with these. They are very soft - maybe I need to cut back the baking soda..... add a little less fat..... hmm, tweaking is definitely needed. We'll see how they go over at work.
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