Fresh Peach Cookies

I saw a recipe on Martha Stewarts web site. Ooh! It sounded so yummy to me and I thought to myself I need to find some good fresh peaches so I can try these. Well a few days later we were in the fruit belt of Washington state. I found peaches that were the size of a softball, they were HUGE! and YUMMY, JUICY and SWEET! The recipe calls for 2 large peaches but I only needed one of those babies...and it's a good thing because I only had 1 left... tee hee.

See the chunks of peaches?

Now I am a lover of raw cookie dough. In all my years of eating dough with raw eggs I have never gotten sick so you can't talk me out of it :). The dough was yummy so I thought the cookies would be good and they were.... BUT!

I just wasn't thinking! How many times have you heard or said that phrase? I'll use the lack of sleep as my excuse....only 3 hours last night :(. Anyway I know that when I try a new cookie recipe I need to bake a test tray first. Well I threw my first tray in the oven and loaded up the next 3 trays and sprinkled the cinnamon sugar on them and then it hit me! I peeked in the oven and sure enough, flat cookies! Groan!! I absolutely hate flat cookies and will not be sharing this embarrassing batch with anyone! I don't want to tarnish my cookie reputation, LOL! They still taste okay so Randy will sacrifice and eat them for me. Next time I make them I will start with a little extra flour. So here is the recipe:

Fresh Peach Drop Cookies

• 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 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.
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 you don't have parchment paper spray lightly with Pam.(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 cinnamon-sugar 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.