Just Peachy...

Tis' the season of peaches...delicious, juicy, succulent peaches...they are everywhere. At every farmer's market, every grocery store, and every road side stand. You can't miss them this time of year. So, as I was perusing the fresh produce section of Whole Foods, what did I come upon? That's right folks fresh local peaches that were screaming to be picked up. So I surrendered to the pleas and plopped them ever so gently into my basket. Since they weren't quite ripe I had a few days to search the internet for the perfect recipe to use them in. I found this great one, Peach Cobbler for one or two,  from one of my favorite bloggers Joy the Baker. Which, I think would be absolutely delectable but I went a different route this time. 

Step 1

I put my trust into the ever genius Martha Stewart. I found a great drop cookie recipe that uses fresh chunks of peaches and peach jam (I went a different route with the jam) to sweeten the soft cookie. I had never made cookies with fresh fruit before. I was actually quite baffled when I thought about it. How did the fresh fruit not break down and turn the cookie into a pile of mush. Well, I should have known, Martha knows best. These cookies came out soft and moist and with the flavor of peaches just pouring out of them. They are a soft cookie, with just a slight crunch at the edges. Be careful to wait until they are cool to enjoy. The peaches hold a lot of heat and can burn the roof of your mouth, ow. I wouldn't know from experience or anything :) 

Step 2

Fresh-Peach Drop Cookies (adapted from Martha Stewart)

2 cups all-purpose flour

3/4 tsp. salt

1/2 tsp. baking soda

1 stick (8 tbsp.) unsalted butter, room temp.

1 cup granulated sugar

1 large organic egg

1/2 tsp. pure vanilla extract

2 large ripe peaches, peeled, pitted, and diced (about 1 3/4 cup)

1/3 cup peach jam or preserves (I used my Mom's homemade pear and ginger preserves)

2 tbsp. granulated sugar

1/8 tsp. ground cinnamon

Step 3

Preheat oven to 375. In a large bowl, using a hand mixer, at medium speed mix butter and sugar for about 2-3 minutes. Add egg and vanilla and continue to mix. Add one cup of flour, baking soda, and salt until just combined. Add second cup of flour and mix gently. Fold in fresh peaches and jam. Using a tablespoon, drop cookies on a nonstick cookie sheet. In small cup, mix 2 tbsp. sugar and cinnamon. Sprinkle each cookie with cinnamon sugar mixture. Bake for 11-13 minutes. Let cool and serve! This recipe made about 3 dozen good sized cookies. 

Enjoy!