Right before my birthday in June my co-worker Sally asked me ever so sneakily, “If someone were to make you cookies or cupcakes what would be your favorite flavor?” I answered Snickerdoodles because I lurve cinnamon oh so very much. On my birthday, I arrived at work and this was waiting in my cubicle.
|The fish is an inside joke|
So, as her birthday approached in August I wanted to return the gesture. Equally sneakily, I asked, “If you had to choose your favorite cake, pie or cookie flavor what would you choose?” She said peach pie and snickerdoodle cookies. Being the genius that I am, I combined the two.
Fortunately, it is currently peach season and my dad had just brought a box of peaches home with him from the western slope. In order to use them before spoiling my mom busily made peach jam, peach salsa, peach cobbler etc. and I made peach snickerdoodles.
This recipe makes 3.5 dozen cookies, which is a lot but I gave away about half. You could probably half the recipe but it was too complicated for me to figure out.
Select four medium peaches
Mix well, then add half of the diced peaches
Mix 4 cups flour, 2 teaspoon cream of tarter, 1/4 teaspoon salt, 1 teaspoon baking soda, 2 teaspoon in a large mixing bowl
Add pureed peach mixture
Mix until evenly blended
Add remaining peaches
Fold peaches into batter. Batter will be very wet. Dollop spoonfuls onto greased, parchment paper-covered cookie sheets. Sprinkle with mixture of 4 teaspoon cinnamon and 4 tablespoon sugar. Cook at 400°F for 11 minutes or until just browned on top. Cookies will be soft.
Let cool on wire racks.
Make a lovely birthday card and deliver to recipient.
|Hahaha I crack myself up!|
- 1/2 cup butter, unsalted, room temperature, cubed
- 1/2 margarine, room temperature, spoonfuls
- 1 1/2 cups plus 4 Tb sugar, divided use
- 2 eggs
- 3 3/4 cups flour, sifted
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 4 fresh peaches, peeled, seeded, diced, divided use
- 2 tsp plus 4 tsp cinnamon, divided use
Preheat oven to 400. Line 3 cookie sheets with parchment paper. Using a food processor, cream together the butter, shortening, 1 1/2 cups of sugar and the eggs. Add half of the diced peaches and puree until smooth. In a large bowl combine the flour, cream of tartar, baking soda and salt. Stir in the creamed ingredients from the food processor. Fold in the remaining diced peaches. In a smaller bowl combine the remaining 4 tablespoons of sugar and the cinnamon. Drop a rounded tablespoon of cookie batter (the batter is very moist) onto the cookie sheets about 2″ apart. Sprinkle with cinnamon-sugar mixture and bake for 11 minutes.