Friday, July 25, 2008

Pocketful of Peach Drop Cookies

Hey Kathryn,

Many strange things happened.  I have had not one, but two whole days off from work this week, and the high yesterday in Iowa City was 65 and complete with cloudy skies and a chance of thunderstorms.  Though it was not quite idyllic weather for RAGBRAI (the week long bike across Iowa), the odds could not have been better for summer baking, which is usually so nonsensical.

Also, I stumbled upon this great peach drop cookie recipe from the domestic guru herself, Martha Stewart, and unlike her public persona, they are not at all stuffy.  They are a cross between a scone and a snickerdoodle, having both a chewy consistency along with a mildly spiced topping.  

Look at how pretty they are with the flecks of purple peach skins!  I didn't think of this before, but they would be excellent with chopped crystallized ginger.

They are also best eaten the first day, so invite some friends over, make some peach iced tea, and have a porch party.

Peach Drop Cookies
Adapted From Aug 2007 Issue of Martha Stewart Living


2 cups flour
3/4 tsp salt
1/2 tsp baking soda
1 stick of butter at room temperature
1 cup granulated sugar plus 2 tbsp granulated sugar
1 egg at room temperature
1/2 tsp vanilla extract
2 large ripe peaches, diced into 1/4 inch pieces
1/2 cup peach jam
1/4 tsp ground cinnamon


Preheat oven to 375, and dot the corners of a baking sheet with butter and place on top a sheet parchment paper or wax paper.

In a small bowl, mix together the flour, baking soda, and salt, and set aside.  In a large bowl, stir the stick of butter until fluffy, and then add a cup of sugar. Cream the mixture until the sugar is well incorporated into the butter and is no longer grainy.  Add the egg and vanilla and stir until well combined.  Add the flour mixture, and stir (don't worry if the dough is clumpy at this stage).  Add the peach jam and diced peaches and blend just until well combined.  

In another small bowl, combine the remaining sugar and cinnamon and set aside.  Use a tablespoon sized spoon and scoop the cookie dough onto the baking sheets.  Sprinkle the tops with the cinnamon sugar mixture, and place in the oven.  Bake until the edges are just golden brown, about 11 to 13 minutes.  Let them cool in the pan for five minutes, and then transfer them to a cooling rack.  

Makes about 3 dozen cookies.

Enjoy!  Good luck with your article for Urban Tulsa.  See you in less than a month!


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