Ingredients: yields about 5 dozen cookies
- 1/2 cup butter, unsalted, room temperature, cubed
- 1/2 shortening, 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
- 4 tsp cinnamon
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 into the cinnamon/sugar mixture and toss so that the batter is fully coated.(The batter is very moist) Place on the cookie sheets about 2″ apart and bake for 11 minutes.
Tip: Rather than using the blanching method to remove the skin from the peaches I find that my inexpensive vegetable peeler makes quick and easy work of the skin removal.