Fresh Peach Melba Cookies

For those of you who might be interested, Brenda over at Meal Planning Magic is again hosting 12 Weeks of Christmas Cookies and Sweets (that may not be the final title this year).  It is scheduled to start  September 27th.  If you would like to join in the fun, you can go here to sign up.  Even if you don't sign up, come by every week for a link up to many wonderful Holiday themed recipes.

This week's Saturday Sweet came from a Martha Steward Living magazine which was among the magazines destined for recycling that I was tearing recipes from recently.  I can't pass up a cookie recipe, and when I saw this one was Fresh Peach Drop Cookies I immediately tore it out.

Since peaches were in season, I thought it was a very good time to make the recipe.   I had only one challenge.   The recipe called for some peach jam or preserves, and I did not have any.  I did have some raspberry jam in my fridge so decided to give the cookie recipe a try with that.  They turned out fine so I would say that one could use any jam in this recipe.

The dough can be kept in an air-tight container in the refrigerator up to 2 days.    Although they will keep for several days, the cookies are best the day that they are made.   I would keep the dough in the fridge and bake the cookies as I needed them.

A note about the photo:  This is the arrangement of the cookies that was in the photo in the magazine.  I took a photo of that photo and was going to put it up as a comparison to see how I did.  After thinking about it and getting concerned about copyright issues, I decided not to.  I do know if someone had asked me a year or so ago if I paid any attention to how food was styled in magazine photos, I would have said, “No.”

Fresh Peach Melba Cookies
Slightly adapted from Martha Stewart Living magazine

2 c. plus 2 T. all-purpose flour
3/4 t. salt
1/2 t. baking soda
1/2 c. (1 stick) unsalted butter, room temperature
1 c. sugar
1 large egg, room temperature
1/2 t. vanilla
2 large ripe peaches, peeled and cut into 1/4-inch dice (about 1 3/4 cups)
1/3 c. raspberry or peach jam

Whisk together the flour, salt and baking soda.  Set aside.  Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 4 minutes.  Reduce speed to low and beat in egg and vanilla.  Add flour mixture and beat until just combined.  Add peaches and jam and stir gently until well combined.  Drop dough with a 1 1/2-inch scoop or tablespoon onto a parchment lined baking sheet, spacing about 2 inches apart.  Bake at 375 degrees until golden brown and just set, about 11 to 13 minutes.  Let cookies cool on baking sheets 5 minutes before removing to a wire rack to cool.  Makes about 4 dozen.

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