Monday, September 3, 2012

In the Kitchen: Peaches

via here
Peaches
Oil on Panel
Jeffrey T. Larson

For more his work


I intimated to a friend recently that I primarily use store bought cookie mixes when baking.  With one exception...fresh-peach drop cookies.  A treat only for the summertime when fresh peaches are available
my peach inspector

So good, worth bringing out the mixer and making a mess in the kitchen

The secret ingredients...ripe peaches and peach preserves

Beat butter (at room temperature) and sugar on medium high speed...

until fluffy

Peel, pit and dice two peaches

Mix slowly only to combine

Add peach preserves, working it into the dough

With an ice cream scoop drop dough on parchment lined baking sheets

Sprinkle with cinnamon and sugar

Bake at 375 for 11 to 13 minutes

Allow to cool...and most important, keep them away from the curious and sneaky

The picture above reflects only half the recipe.  Best when served warm, so I reserved the other half of dough to bake the following day


Recipe via



  • Ingredients

  • 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)
  • 1/3 cup peach jam or preserves
  • 2 tablespoons fine sanding sugar
  • 1/8 teaspoon ground cinnamon

Directions

  1. Preheat oven to 375. Whisk together flour, salt, and baking soda.
  2. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Beat in egg and vanilla. Add flour mixture, and beat until just combined. Add peaches and jam, and beat until just combined.
  3. 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. (If not baking all of the cookies at once, refrigerate dough between batches; dough can be refrigerated in an airtight container for up to 2 days.) Combine sanding sugar and cinnamon. Sprinkle each cookie with 1/8 teaspoon cinnamon-sugar mixture.
  4. Bake cookies, rotating sheets halfway through, until golden brown and just set, 11 to 13 minutes. Let cool on sheets for 5 minutes, and then transfer cookies to wire racks to cool completely.



Cook's Note


These cookies are best the day they're baked. They will soften at the edges after a couple of days, but they'll still taste delicious.







8 comments:

Anonymous said...

Thats a pretty major exception to boxed mix - the cookies look delicious! As does the painting. Spent some time on the artist's site...beautiful.
XO
MK

Jennifer C. Webb said...

love Jeffrey Larson...equally great at still life, landscapes and figures

Back to using mixes....until peach season next year

Crissy @ House of Marlowe said...

YUM!!!!..... Makes me miss the U.S. and our favorite peach source off of I65 South on the way to Florida!
P.S. I almost jumped out of my chair when Johnny started singing to me unannounced. :)

Jennifer C. Webb said...

haaaaa, sorry about the song. When I embedded the movie, it was set to automatically play. I couldn't figure out how to change it....hope Johnny doesn't give anyone a heart attack this morning ha

Henhurst Interiors said...

They look delicious, I will have to try this recipes. We still have a few peaches in the shops here!
Have a great day,
Phyllis

Loi Thai, Tone on Tone said...

Wow, the song was a surprise :o
YUMMY cookies!! Please send some to me...just kidding. I am enjoying my tallow berries, and will share those in a future post. Mischief and Mayhem are, as always, very pretty little ladies.
xoxo
Loi

Loi Thai, Tone on Tone said...

PS - I love Mayhem's little bangs :)

Jennifer C. Webb said...

Thanks Loi. The bangs a result of Mayhem refusing any kind of bow or girly accessories to hold her hair back ha

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