Want the perfect cookie for a hot summer day? It has to be my Peach Sandies. Sweet, buttery, and oozing with peaches, without ending up a gooey mess. Perfect with a glass of Chardonnay on the deck, or in your children's hands during their break from a game of tag in the backyard, these cookies remind me of what my grandparents always out on their kitchen counter when we would visit them in Florida during the summer. I'm glad I could recreate a summer treat with my favorite oat and nutty flavors that come from Bert's Bites!
Enjoy this recipe and be sure to share the YUM!
1 cup unsalted butter
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 cups AP flour
1 cup Bert's Bites crumbs
1 teaspoon cinnamon
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped peaches
Preheat oven to 350 degrees. Whisk together flour, salt, cinnamon, cream of tartar, baking soda and salt, also mix in Bert's Bites crumbs.
Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Beat in egg, almond, and vanilla. Add flour mixture, and beat until just combined. Fold in peaches until just combined.
Drop about a tablespoon of dough onto baking sheets lined with parchment, spacing about 2 inches apart. (If not baking all of the cookies at once, refrigerate dough between batches; dough can be refrigerated in an airtight container for up to 2 days.)
Bake cookies until golden brown and just set, 12 to 14 minutes. Let cool on sheets for 5 minutes, and then transfer cookies to wire racks to cool completely. ENJOY!