Rosemary Peach “Breakfast” Cookies

21 Aug

It looks like we’re talking cookies this week!

Honestly, it’s probably mean for me to share this recipe as we close out peach season because it really necessitates getting your hands on a good number of lovely, ripe peaches.  There is always a chance that you can… and if you can, you now have a great way to use them!

This recipe is really a tweaked version of Martha Stewart’s Fresh Peach Drop Cookies that I’ve added to my repertoire to utilize the rosemary peach butter I made thanks to a fabulously easy recipe from Kate at Food Babbles. (Not familiar with Food Babbles? Do this now- open new tab, check out Food Babbles, drool, bookmark and pin recipes.  I’ll be here waiting for you when you’re done!)

The name of these cookies is a bit of a misnomer and comes from one of my husband’s coworkers.  At the end of each quarter, I become somewhat of a business team room mom for my hubby and his coworkers to help cheer them through moderately insane hours.  I made these cookies for his team last quarter the day after I sent a chocolate chop cookie cake that his coworker insisted could be considered a breakfast cookie since it arrived in the morning.  These Rosemary Peach Cookies went to work with my husband the following day with the understanding that they were a far more acceptable breakfast option than cookie cake.

You shouldn’t eat cookies for breakfast.

But if you did eat these for breakfast it wouldn’t be the end of the world.  Especially since these are easy to make and best enjoyed warm and fresh.

I’m just saying…

Go Running, Mama!- Rosemary Peach "Breakfast" Cookies

 

Rosemary Peach “Breakfast” Cookies

  • 2 c + 2 tbs all-purpose flour
  • 3/4 tsp coarse salt
  • 1/2 tsp baking soda
  • 1 stick unsalted butter, room temperature
  • 1/2 c granulated sugar
  • 1/3 c coconut palm sugar
  • 1 large egg
  • 1/2 tsp pure vanilla extract
  • 2 large ripe peaches- peeled, pitted, and diced
  • 1/3 c + 1 tbs Rosemary Peach Butter
  • 2 tbs rosemary infused granulated sugar
  • 1/8 tsp ceylon cinnamon

Directions: Preheat oven to 375 degrees F.

Whisk together 2 c flour, salt, and baking soda.

In the bowl of an electric mixer, beat 1/2 c granulated sugar, coconut palm sugar, and butter on medium-high until pale and fluffy.  Reduce speed to low and add in egg and vanilla.  Beat in the flour mixture in two additions.

Toss peaches with remaining 2 tbs of flour.  Mix peaches and peach butter into the batter until well incorporated.

Drop generous tablespoons of dough  about two inches apart onto a baking sheet lined with parchment paper.  Combine rosemary sugar and cinnamon.  Sprinkle the tops of cookies with 1/8 tsp of the sugar mixture.

Bake cookies for 6 minutes then rotate baking sheet and bake 5-6 minutes more.  Cool slightly on baking sheet before removing to cooling rack.

Makes 36-40 cookies.

One Response to “Rosemary Peach “Breakfast” Cookies”

  1. FoodBabbles August 22, 2013 at 3:22 am #

    Oh my goodness, how sweet are you?!? Thank you so much for all your kind words about my site 🙂 I’m so flattered. I’m also very happy you liked the rosemary peach butter. These cookies sound fantastic! I happen to still have two jars of peach butter left from my last batch. I definitely need to make these lovely cookies and I’m totally eating them for breakfast. Great recipe!

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