Monday, August 9, 2010

Wheat Peach Shortcake Cookies

If I could re-name these cookies I would name them Peach Biscuits. I mean they are great for dessert but I can't wait to have them for breakfast with a cup of coffee! My hubby and I picked up some incredible peaches at one of the fruit stands on the side of the road and it made them that much better! Even though the recipe calls for 2 cups chopped peaches, throw some more in there....the more the merrier!!

Wheat Peach Shortcake Cookies/Peach Biscuits
Adapted from Delish Blog

2 cups pitted and roughly chopped, ripe peaches
1/2 cup + 1 Tbsp granulated sugar
2 cups whole wheat pastry flour
2 tsp baking powder
1/2 tsp coarse salt
6 Tbsp cold unsalted butter, cut into small pieces
2/3 cup half-and-half

1. Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Toss the chopped peaches with 1 tablespoons sugar and set aside.
2. Whisk the flour, baking powder, salt, and remaining 1/2 cup sugar in a large bowl. Add the butter and rub it between your fingers (or mix with a pastry blender) until it looks like coarse crumbs. Gently stir in the half-and-half, followed by the peaches.
3. Scoop up about 2 tablespoons of dough and drop onto prepared baking sheet. Repeat with remaining dough, spacing the cookies 2" apart. Bake for about 20-25 minutes, or until beginning to brown on the edges. Transfer to a wire rack to cool. Best served immediately, but can be stored at room temperature for up to 1 day. 


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