During fresh peach season, we buy then buy the lug directly from the orchards between Sacramento and where our parents live in Paradise. Like tomatoes, I really only enjoy eating peaches this way. Call me a peach snob. Here is something fun to do if you have a few that are not prime for eating. I would never waste a perfectly good peach by making it into a cookie.
2 cups + 2 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
2 large ripe peaches, peeled, pitted, and cut into 1/4-inch pieces
1/3 cup peach preserves
3 tablespoons sanding sugar
1/4 teaspoon ground cinnamon
1. Heat oven to 375°F. Line baking sheets with silicone liners or parchment paper.
2. Whisk together the flour, salt, and baking soda. Set aside.
3. Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the egg and vanilla, and mix well.
4. Reduce mixer speed to low. Add flour mixture, mixing just until combined.
5. Add the peaches and preserves, mixing just until combined.
6. Drop 2 tablespoon balls of the dough onto prepared pans, leaving about 2 inches between cookies.
7. Combine the sanding sugar and cinnamon. Sprinkle each cookie with about 1/8 teaspoon of the cinnamon-sugar.
8. Bake 11-13 minutes, or until golden brown and just set. Cool on the pans for 5 minutes. Then, carefully transfer the cookies to wire racks to cool completely.