Thursday, July 8, 2010

Peaches and cinnamon meet in a delicious cookie

On the Martha Stewart Living website, there is an apt description for Fresh Peach-Drop Cookies (click here for the recipe).
   “The crisp cinnamon-sugar topping yields to a tender, moist interior that’s studded with fruit,” the description reads.
   I couldn’t have said it better myself.
   I brought these soft, chewy cookies to a backyard barbecue at a friend’s house, and they were a hit.
   The cookies are best served on the day they are made, but they’ll still be a lovely treat for a few days after. They’re incredibly easy to make.
   There are two sources of the peach flavour here: the peaches themselves, and peach jam.
   Here’s a quick run-down on how the cookies are made.
   Room temperature unsalted butter and granulated sugar are beaten until pale and fluffy, then eggs, vanilla, flour, salt and baking soda are added and the mixture beaten some more. Then comes the peaches and jam, and they are mixed in until just combined.
   The dough is scooped onto baking sheets lined with parchment paper, then a combination of sanding sugar (I use superfine or berry sugar) and cinnamon is sprinkled on top.
   Bake, serve, and enjoy the lovely taste of cinnamon and peaches.

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