July 11, 2012
We went peach and berry picking not too long ago. That was a fun and...interesting experience...with a five year old. The tractor ride to the peach orchard definitely was high on his list, and getting to pluck the fruit off the tree was a fun novelty for him.
That quickly wore off after he decided his basket was getting to heavy, so of course I ended up carrying two baskets of peaches, several empty berry containers...and my fifty pound camera.
Note the sarcasm.
Sometimes I wish I didn't feel the need to bring my camera...everywhere. But then I'd miss out on photos like these.
Next up was the blackberry patch. The little guy loved this, especially when he spotted a few other kids to pick with. I was just glad he was picking something other than his nose for once. Am I the only parent with a kid who has an obsession with his boogers?
Now that I've really stimulated your appetite, on to the recipe!
I decided to do something different with my peaches, and experimented with a peach cookie. I really like how these turned out. Soft, dense, and full of sweet peach chunks. After I diced my peaches, I drained them on a paper towel to help remove some of the excess moisture. This helped keep the cookie from being soggy. I drizzled them with a little cream sugar glaze, but they were just as good on their own.
Fresh Peaches & Cream Cookies
Yield: 24 Printable recipe
2 1/4 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 cup unsalted butter, softened
1/2 cup white sugar
1/2 cup brown sugar, firmly packed
1 egg 1 tsp vanilla extract
1 1/4 cup fresh, diced peaches (skin removed)
1/2 cup powdered sugar
1-2 tbsp cream (or enough to make a drizzle consistency)
1/4 tsp vanilla extract
Preheat oven to 350 degrees. In a large bowl, combine flour, baking soda, salt and cinnamon. Stir together and set aside.
Using a sharp knife, remove the skin from peaches and cut into small chunks. Place the diced peaches on a paper towel and set aside.
In a large bowl, cream together butter and sugars until light and fluffy, about 3 minutes. Add egg and vanilla, beat until combined. Add flour mixture and beat on low speed until well incorporated. Gently fold in the diced peaches.
Use a cookie scoop or tablespoon, drop in rounded spoonfuls on cookie sheets, leaving plenty of room between cookies to allow for some spreading. Bake for about 10-12 minutes until light golden brown. Cool about 1 minute on cookie sheets and then transfer to wire racks to cool completely.