
Peach Jam Cookies
The Jam:
2 cups of sugar
2 lbs of peaches fresh or frozen
1 tabs of white balsamic vinegar
juice of one large lemon
Hint: it is 1 cup of sugar per Lb of peaches. I make a lot of this when I make it because I like to either put it over vanilla ice cream with a splash of spiced rum or on my toast to be a little more on the boring side.
For the Cookie:
1⁄3 cup sugar
1 tbsp loose leaf raspberry tea (buy tea bags and open them)
9 tbsp unsalted butter, at room temperature, plus more for greasing
1⁄2 tsp kosher salt
3 tbsp honey
1 tsp pure vanilla extract
1 large egg yolk
2 cups all-purpose flour
1⁄3 cup peach jam
Hint: The base of this cookie is great just by itself rolled into a ball and baked then tossed in lemon powdered sugar (recipe to come).
For the Streusel:
3⁄4 cup all-purpose flour
4 tbsp brown sugar
1⁄4 tsp cinnamon
1⁄4 tsp fine sea salt
5 tabs cold unsalted butter, finely diced
1⁄2 tsp pure vanilla extract
Hint: This is a kitchen basic. You can use this to top any fruit pie!
In a medium sauce pan, add the ingredients for the jam. Stir and combine over high heat until it comes to a full boil. Reduce the heat to medium and stir occasionally until very thick.
In a mixer add the room temperature butter, the sugar and the honey and cream. Next add the vanilla and egg yolk and combine. Sift the dry ingredients together in a separate bowl and slowly add the the wet ingredients. Add the loose tea last.
Grease a muffin tin. In a muffin tin add a scoop of the cookie dough and press it out to make a cup. Next add a teaspoon or so of the jam.
Mix all ingredients for the streusel in a mixing bowl. It should resemble a crumble.
Sprinkle the crumble over the top of the jam filled cups to slightly cover the jam and the edges of the cookie.
Bake the cookies for 20-22 minutes at 350 degrees F. The jam will be bubbly and the tops will be slightly browned.
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