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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
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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
- Preheat oven to 375. Whisk together flour, salt, and baking soda.
- 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.
- 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.
- 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:
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
love Jeffrey Larson...equally great at still life, landscapes and figures
Back to using mixes....until peach season next year
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. :)
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
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
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
PS - I love Mayhem's little bangs :)
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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