Peach Cookies

Ingredients:

 2 cups plus 2 tablespoons all-purpose flour

3/4 teaspoon salt

1/2 teaspoon baking soda

1 stick butter, at room temperature

1 cup granulated sugar

1 large egg

1/2 teaspoon vanilla extract

2 large ripe peaches, peeled, pitted and cut into 1/4" pieces (about 1 3/4 cups)

1/3 cup peach jam or preserves

2 tablespoons fine sanding sugar

1/8 teaspoon ground cinnamon

Directions:

Preheat the oven to 375 degrees.

Whisk together flour, salt, and baking soda.

Beat butter and sugar with a mixer on medium-high speed until it gets pale and fluffy, about 4 minutes. Reduce the speedy to low and mix in egg and vanilla. Add flour mixture and beat until combined well. Add peaches and jam and beat again until combined.

Using a 1 1/2" ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing the blobs about 2 inches apart.

Combine sanding sugar and cinnamon. Sprinkle each cookie with 1/8 teaspoon cinnamon-sugar mixture.

Bake cookies, rotating cookie sheets halfway through, until golden brown and just set, 11 to 13 minutes.

Let cool on sheets for 5 minutes and then transfer cookies to wire racks to cool completely.

Note: These cookies are the best the day they're baked. They will soften at the edges after a couple of days, but they'll still taste great.