Day: September 26, 2011

Peach Drop Cookies

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So just to continue with the peach theme, I found a recipe for some drop cookies on Martha’s website.  I did make some minor changes to it because I ran out of vanilla.  Of course, it’s not an equal substitution since I used 1 T. of rum instead of 1/2 t. of vanilla (I can get a little enthusiastic when it involves rum and bourbon).  Also, I didn’t peel any of the peaches.  I like the contrasting color that the skin provides.  Here’s what you need:

  • 2 c. all-purpose flour, plus 2 T.
  • 3/4 t. salt
  • 1/2 t. baking soda
  • 1 stick unsalted butter, room temperature
  • 1 c. granulated sugar
  • 1 large egg
  • 1 T. rum
  • 2 large ripe peaches, peeled, pitted, and cut into 1/4-inch dice (about 1 3/4 cups)
  • 1/3 c. peach jam or preserves
  • 2 T. fine sanding sugar
  • 1/8 t. ground cinnamon

1. Preheat oven to 375 F.  Sift 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 minutes.  Reduce speed to low.  Beat in egg and rum.  Add flour mixture, and beat until just combined.  Add peaches and jam, and beat until just combined.

3.  Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches 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 2 days.)  Combine sanding 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, 13 to 15 minutes.  Let cool on sheets for 5 minutes, and then transfer cookies to wire racks to cool completely.

Notes — The fresh fruit does add a lot of moisture to the batter and the cookies, so they will get softer after time.  These are best on the day that they are baked.  That way you’ll still get the softness of the cookie with the crunchiness of the crust.  But they will still taste great otherwise. . . Like I said before Martha’s recipe uses vanilla instead of rum, but I was out of vanilla.  And I was surprised about how much I really liked the flavor of the rum in the cookie.  I will have to see what else I can cram some rum into. . . I did forget the cinnamon in the topping, but I was happy with the end product because the rum flavor really stood out 🙂