Anna and I made cookies tonight, and they are really tasty. Like little peach cobblers. Easy too! It's Martha's "Cookie of the Month"
Fresh-Peach Drop Cookies
2 cups + 2T all-purpose flour
3/4 tsp salt
1/2 tsp baking soda
1 stick unsalted butter, room temp
1 cup granulated sugar
1 large egg
1/2 tsp vanilla
2 large ripe peaches, peeled, pitted, and cut into 1/4" dice
1/3 cup peach jam or preserves
2 T fine sanding sugar (I used reg. sugar)
1/8 tsp cinnamon
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 min. 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 tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2" 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 two days.) Combine sanding sugar and cinnamon. Sprinkle each cookie with 1/8 tsp. cinnamon sugar mixture.
4. Bake cookies, rotating sheets halfway through, until golden brown and just set, 11-13 minutes. Let cool on sheets for 5 minutes, and then transfer cookies to wire racks to cool completely.