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Taste of Home

Peach Cobbler Cookies

TOTAL TIME: Prep: 30 min. Bake: 15 min./batch + cooling YIELD: about 4-1/2 dozen.
My sister brought me fresh peaches one year, and we decided to make these fruity cookies. They also make fantastic ice cream sandwiches—just put some vanilla ice cream between two cookies for a delicious summer treat! —Anna Miller, Churdan, Iowa

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1/3 cup packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup chopped peeled fresh peaches

Directions

  • 1. Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 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.
  • 2. Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 14-16 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely. Store in an airtight container.

Nutrition Facts

1 cookie: 78 calories, 4g fat (2g saturated fat), 12mg cholesterol, 74mg sodium, 11g carbohydrate (5g sugars, 0 fiber), 1g protein.

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