fresh peach cookies

Peaches are nearing their end, but still can be found in markets and grocery stores.  I've had a line of peaches on my counter for a week, ripening and awaiting the next new recipe I have been eager to try.  This was a perfect recipe to make in the morning and present to the many wonderful friends who helped demo our house this weekend.  Perhaps not the perfect choice for strong, dust covered hands.  I would definitely classify these as dainty cookies.  But in one mouthful, you can still appreciate a tender, peach studded treat.  Dust or no dust.

Fresh Peach Cookies - from Martha Stewart
makes 4 dozen

2 cups all purpose flour, plus 2 tablespoons
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup 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
2 tablespoons fine sanding sugar
1/8 teaspoon ground cinnamon

1.  Preheat oven to 375 degrees.  Whisk together flour, salt and baking soda.

2.  In a mixer on medium high speed, beat butter and granulated sugar until pale and fluffy, about 4 minutes.  Reduce speed to low and beat in the egg and vanilla.  Add the flour mixture all at once and mix until just combined.  Add the peaches and jam and mix until just combined.

3.  Using a tablespoon, drop the dough onto parchment lined baking sheets.  Space the cookies about 2 inches apart.  Any unused dough should be refrigerated.

4.  Combine the sanding sugar and cinnamon.  Sprinkle each cookie with 1/8 teaspoon cinnamon-sugar mixture.

5.  Bake cookies 11 to 13 minutes or until golden brown and just set.  Allow the cookies to cool on the sheets for 5 minutes and then transfer to wire racks to cool completely.

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