FRESH PEACH DROP COOKIES

Fresh Peach Drop Cookies image

Provided by Chef mariajane

Time 11m

Yield 4 dozen

Number Of Ingredients 12

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2 cups flour
2 tablespoons flour
3/4 teaspoon salt
1/2 teaspoon baking soda
8 tablespoons unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1/2 teaspoon vanilla
2 large peaches, peeled, pitted and cut into 1/4-inch dice (about 1 3/4 cups)
1/3 cup peach jam or 1/3 cup peach preserves
2 tablespoons fine sanding sugar
1/8 teaspoon ground cinnamon

Steps:

Preheat oven to 375°F Whisk together flour, salt and baking soda.
Beat butter and 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, 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 teaspoons cinnamon/sugar mixture.
Bake cookies, rotating sheets halfway through, until golden brown and just set, about 11-13 minutes. Let cool on sheets for 5 minutes, and then transfer cookies to a wire rack to cool completely.