Peach Shortcake Cookies

There are two things that signify summer to me, and when they show up local, ripe, and fresh, I immediately shift into excessive-fruit-consumption mode. The two fruits I wait all year for are honeydew melon and peaches. When I lived in Oregon, blueberries would be on the list, but they never get that cheap here, and I was completely spoiled growing up because my parents grew them in the back yard. Now non-fresh-from-the-yard blueberries just seem to be missing something.

Anyway, peaches. I love them. I love cutting them up and eating them on cereal, biting into them whole like they’re apples, baking tarts with them, and now, baking these cookies. The original recipe called for strawberries, but I thought peaches would be a nice substitution. I used whole wheat pastry flour because that’s all I bake with these days, and I think the subtle nuttiness plays well off the peach flavor. I also added a pinch of nutmeg because nutmeg and peaches just seem to make sense together. They’re kind of like a cross between a cookie and a scone, and I can’t wait to make more!

Recipe:
(adapted from Martha Stewart via Beantown Baker)

2 cups roughly chopped, not-too-ripe peaches (this was about 3 large peaches for me – I left the skin on but you can take it off if you prefer)
9 Tbsp granulated sugar
pinch nutmeg
2 cups whole wheat pastry flour
2 tsp baking powder
1/2 tsp coarse salt
6 Tbsp cold unsalted butter, cut into small pieces
2/3 cup heavy cream

Preheat the oven to 375 F and line a few baking sheets with Silpats or parchment paper.
Toss the peaches with 2 tbsp sugar and set aside.

Whisk the flour, baking powder, salt, nutmeg and 7 tbsp sugar in a large bowl. Add the butter and rub it between your fingers (or mix with a pastry blender) until it looks like coarse crumbs. Gently stir in the cream, followed by the peaches.

Scoop up about 2 tbsp of dough and drop onto the prepared baking sheet. Repeat with remaining dough, spacing the cookies about 2″ apart. Bake for about 20-25 minutes, or until beginning to brown on the edges. Transfer to a wire rack to cool.

Blog Widget by LinkWithin

16 comments to Peach Shortcake Cookies

  • These sound yummy! I would have thought there would be too much liquid from the fresh peaches, but I guess not. I’ll have to give these a shot!

  • Cate

    I think they key is using slightly under-ripe peaches that aren’t quite as juicy.
    Let me know if you try them!

  • Cate! These look absolutely amazing! Don’t you miss Oregon blueberries? And wild marionberries! Oh too good…

  • Great idea to sub peaches instead of strawberries! I love peaches too and was spoiled because we had peach trees in our back yard growing up!

  • Moodles

    Those look so yummy (the nutmeg’s a really good idea–I like it so much I make French Toast with that instead of cinnamon). I’ll make them when I can get fresh peaches again.

  • I love peaches too – I wait all year for them. They are not local for me until August – but I will try these then – I am going to make tons of peach recipes this year! love them!

  • yummmm these look delicious! love peach season!

  • Yes please! YUM! This has been bookmarked – delish! Great blog; happy I found you!!

    xxMK
    Delightful Bitefuls

  • I’ve been dying to try the strawberry version of these, but now the peach version sound even better. Great idea!

  • Kayla

    I tried these and I was really pleased with how mine turned out, though i had a few bumps along the way. My peach juice made the dough too wet so I had to add another 3/4 cup of flour and 1 tsp baking soda. They have a nice peach cobbler taste to them, though they are more like little sweet scones in texture than they are cookies. But I love em!

  • Cate

    I’m glad you were able to make it work! The ripeness of the peaches definitely changes how much flour you’ll need…mine weren’t very ripe so I didn’t have wet dough.

  • I’m the same way with summer fruit. I go crazy for it. At least that means in the summer, I have no problem keeping my weight down, what with all these peaches, plums, strawberries and blackberries to keep me away from the chocolate. Well, at least for a little bit. ;)

  • i tried these and they came out great! delicious!

  • […] Source: Adapted from Martha Stewart as seen on Cate’s World Kitchen […]

  • Just make these – yum! Definitely a scone-type treat. I added a bit more nutmeg than a pinch and am glad I did. To the last batch, I added some chopped walnuts – love the crunch they added! Excellent!

  • […] adapted from Cate’s World Kitchen, originally adapted from Martha […]

Leave a Reply

  

  

  

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

my foodgawker gallery