Raspberry and Peach cookies

Kingston in the summer time is amazing, the water, the patios, the historic buildings and the farmers market.  I go to the market almost every weekend and when I was there this past weekend and picked up some great peaches and raspberries.  The recipe for these cookies came from Martha Stewart.  Check out the photos of the cookies and some I took of downtown Kingston.

Raspberry and Peach cookies

2 cups plus 2 tbsp all-purpose flour

1/2 tsp baking soda

pinch of salt

8 tbsp butter, softened

1 cup sugar

1 egg

1/2 tsp vanilla

3 peaches. 

1/3 cup raspberry jam

Directions

Preheat your oven to 375 degrees Fahrenheit.  Line your baking sheets with parchment paper.

Peel and pit 2 of the peaches.  Cut into 1/4 inch chunks.  Pit the remaining peach and 1/4.  Slice into thin wedges.  Set aside.

Sift together the flour, salt and baking soda.  Set aside.

Using a hand or stand mixer beat the butter and sugar together on medium speed until light and fluffy.  Add the egg and vanilla.  Scrape down the sides and bottom of the bowl.  Gradually add the flour mixture.  Add the raspberry jam and peaches and stir with a wooden spoon.

Drop heaping tablespoon sized balls onto your sheets.  Top with a thin slice of peach.

Bake for approximately 10 minutes or until lightly browned on the top and bottom.

 

Comments

[joudie's mood food]

I Just made peach and raspberry cake with matcha.... These look delicious!