Peach Cobbler Cookie

When the Dog Days of summer are almost over, one thing is prevalent in the Carolinas as we near the return of school and football season. Peaches, peaches and more peaches! One of the classic dishes utilizing peaches around the house is peach cobbler. This cookie pays tribute to this locally-sourced and delicious stone fruit. Stop by a local produce stand, farmers market or co-op to purchase some. We feel they are best served warm out of the oven with a glass of milk or scoop of vanilla ice cream, you can’t go wrong! We hope you enjoy these sweet flavor packed favorites. 

Ingredients:
1 Cup Unsalted Butter, softened

1 Cup Sugar
1/3 Cup Packed Brown Sugar
1 Large Egg, room temperature
1 TSP Vanilla Extract
1/4 TSP Almond Extract
3 Cups All-Purpose Flour
1 ½ TSP Ground Cinnamon
1 TSP Cream of Tartar
1 TSP Baking Soda
1/2 TSP Salt
1/4 TSP Ground Nutmeg
1 Cup Diced Peeled Fresh Peaches

Directions:

Preheat oven to 350°F. In a large bowl, cream butter and sugar until light and fluffy for five to seven minutes. Beat in egg and extracts.

In another bowl, whisk flour, cinnamon, cream of tartar, baking soda, salt and nutmeg; gradually beat into creamed mixture. Stir in peaches.

Drop dough by tablespoonfuls two inches apart onto parchment lined baking sheets.

Bake until set, 14 to 16 minutes. Cool on pans for two minutes. Remove to wire racks to cool. Store in an airtight container.