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Cookie of the week
Makes about 4 dozen • 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 mediumhigh 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 cinnamonsugar 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. Helpful Hint 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.
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