| Yield | |
|---|---|
| Source | Martha Stewart Living, August 2007 |
| Prep time | 45 minutes |
| Yield | |
|---|---|
| Source | Martha Stewart Living, August 2007 |
| Prep time | 45 minutes |
| 2 | Cup | Flour (plus 2 tablespoons) |
| 3⁄4 | Teaspoon | Salt |
| 1⁄2 | Teaspoon | Baking Soda |
| 8 | Tablespoon | Butter |
| 1 | Cup | Sugar (plus 2 tablespoons) |
| 1 | Egg | |
| 1⁄2 | Teaspoon | Vanilla Extract |
| 2 | Peaches (peeled and cut into 1/4-inch dice) | |
| 1⁄3 | Cup | Peach Jam |
| 1⁄8 | Teaspoon | Ground Cinnamon |
1.Preheat oven to 375 degrees. Whisk together flour, salt, and baking soda.
2.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.
3.Using a tablespoon, drop dough onto baking sheets, spacing about 2 inches apart. Combine 2 tablespoons 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.