NATIONAL PEACH MONTH
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Peach Cobbler cookies
1 cup butter softened
1/4 cup sugar
1/3 cup packed brown sugar
1 large egg room temp
1 tsp vanilla
1/4 tsp almond extract
3 cups all purpose flour
1-1/2 tsp ground cinnamon Preheat oven to 350 degrees. In a large bowl, cream butter and sugar until light and fluffy. Beat in
1 tsp cream of tartar egg and extracts. In another bowl, whisk flour, cinnnamon, cream of tartar, baking soda, salt, and
1 tsp baking soda nutmeg gradually beat into creamed mixture. Stir in peach fruit spread.
1/2 tsp salt
1/4 tsp nutmeg Drop by tablespoonfuls 2 in apart onto parchment-lined baking sheet and bake 14-16 min until set.
1 -8 oz jar of peach fruit spread Cool on pans 2 min. Remove to wire racks to cool. Store in an airtight container.
