Bellini Drop Cookies Recipe

Makes 4 Dozen

Ingredients:
2 cups flour
2 tbsp flour
3/4 tsp salt
1/2 tsp baking soda
8 tbsp unsalted organic butter, room temperature
1 cup granulated sugar
1 large egg
1/2 tsp vanilla
2 large peaches, peeled, pitted and cut into 1/4-inch dice (about 1 3/4 cups)
1/3 cup Stonewall Bellini Jam
2 tbsp fine sanding sugar
1/8 tsp ground cinnamon


Directions:
Preheat oven to 375°F Whisk together flour, salt and baking soda. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Beat in egg and vanilla. Add flour mixture, and beat until just combined. Add peaches and jam, and beat until just combined. Using a 1 1/2 inch ice cream scoop or a tbsp, drop dough onto baking sheets lined with parchment, spacing about 2-inches apart. (If not baking all of the cookies, refrigerate dough between batches; dough can be refrigerated in an airtight container for up to 2 days). Combine sanding sugar and cinnamon. Sprinkle each cookie with 1/8 tsp cinnamon/sugar mixture. Bake cookies, rotating sheets halfway through, until golden brown and just set, about 11-13 minutes. Let cool on sheets for 5 minutes, and then transfer cookies to a wire rack to cool completely.

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