I know, I know it's a bit early for fresh peaches, I mean they aren't ready until July. Well, I received five tiny rock-hard, greenish peaches last week in my produce delivery. They were ready to be used, but what should I do? I would have enjoyed grilling them, but will not be home tonight and I'm not sure they would have lasted until tomorrow. So I went blogger stalking and found this beauty of a recipe. You see, I have made Strawberry Marshmallow Cookies, so why not peach cookies???? Sounds like an easy concept. I found a bunch that LOOK like peaches, but did not use peaches in the recipe. Seriously who wants to eat a cookie that looks like a peach but doesn't taste like a peach? Not me, that's for sure.
Fresh Peach Cookies
(adapted from food.com)
1/2 cup butter, room temperature
1 cup sugar
1 large egg
1 tsp vanilla
2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp nutmeg
1/4 tsp cinnamon
1/8 tsp ginger
1/8 tsp ground cloves
1/8 tsp salt
3 medium fresh, ripe peaches, peeled, pitted and diced
1. Preheat oven to 375°. Line baking sheets with parchments paper.
2. Combine flour, baking soda, nutmeg, cinnamon, ginger, cloves, and salt in a small bowl.
3. Cream butter and sugar in a large bowl of a stand up mixer.
4. Add egg and vanilla. Beat until light and fluffy.
5. Sprinkle a few tablespoons of the flour mixture onto your diced peaches, this keeps the dough from being too wet.
6. Gradually stir flour mixture into egg mixture, until combined.
7. Stir peaches into the dough.
8. Bake 20 minutes or until lightly browned.
9. Cool completely.