Peach Cookies


Serves: 5
Total Calories: 459
Yield: 4 dozen 1 1/2-inch cookies

Ingredients

1/2 cup margarine or butter
1 cup sugar
1 large egg
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon ground cloves
1/8 teaspoon salt
3 medium fresh ripe peaches
1/2 cup raisins (optional)

Directions:

Cream margarine or butter and sugar in a bowl. Add egg and beat until light and fluffy. In another bowl, mix flour, baking soda, and seasonings. Stir flour mixture into egg mixture, a little at a time. Peel, pit, and finely dice peaches; stir into cookie mixture. Stir in raisins, if desired. Drop dough by rounded teaspoonfuls onto cookie sheet. Bake at 375° for 20 minutes until cookies are browned on top. Cool thoroughly on wire rack before storing.

Note: These are soft, cake-like cookies. If cookies become too soft on standing, put them into a warm 250°–300° oven for a few minutes.


Fun Fact: Christopher Columbus brought peach trees to America on both his second (1493) and third (1498) voyages.

Nutritional Facts:

Serves: 5
Total Calories: 459
Calories from Fat: 69

This Peach Cookies recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.




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