Sunday, September 23, 2012

Peach Shortcake Cookies

I had lots of peaches that had finally ripened and, only being able to eat so many in one day, I set about on a quest to find a recipe to use them up. I didn't want to do a pie or crumble or crisp or anything else predictable. I came across a recipe for strawberry shortcake cookies. Like the classic dessert, but in portable to-go cookie form. Genius! I substituted my peaches for strawberries, made a couple of adjustments to the recipe, and I was rockin' and rollin'.

You should not confuse shortcake with the sponge cake often used (incorrectly) in "strawberry shortcake." Shortcake is more like a sweet biscuit and is leavened with baking powder. The dough is really easy to make; in fact, just as easy as any other cookie dough. You can use almost any fruit in this recipe: peaches, strawberries, raspberries, blackberries, apricots, etc, so get creative!


Ingredients:

  • 3 cups chopped peaches (leave skin on) or any other fruit you want to use
  • 1/2 cup sugar, divided
  • 2 cups pastry flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 6 tablespoons cold butter, cut into cubes
  • 2/3 cup heavy cream
  • 1/2 tablespoon vanilla extract
  1. Preheat oven to 375F. 
  2. Toss fruit with 2 tablespoons of sugar and set aside.
  3. Combine the remaining 6 tablespoons of sugar, flour, baking powder, and salt.
  4. Add in butter and mix with hands until it resembles course crumbs. Then stir in cream and vanilla. Finally, add fruit and mix together. 
  5. Drop dough (about 2 tablespoons) onto cookie sheets lined with parchment paper or use silmats, leaving 2 inches between cookies. 
  6. Bake for 20-25 minutes, or until golden brown and edges are slightly crispy. 

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