Peach Pecan Cookies

Peach Pecan Cookies
The house smells like fall

Peach Cookies
½ c. butter
1 c. sugar
1 large egg
2 c. all-purpose flour
½ tsp baking soda
¼ tsp each nutmeg and cinnamon
1/8 tsp each ginger, ground cloves, salt
3 med. Fresh ripe peaches
½ c. raisin, (optional)

Cream butter and sugar. Add egg and beat until light and fluffy. In another bowl, mix flour, baking soda and spices. Sift flour mixture into egg mixture, a little at a time. Peel, pit and finely dice peaches, stir into cookie mixture. Stir in raisins, if desired.

Drop dough, by rounded tsp, onto cookie sheet. Bake at 375F for 20 minutes, until cookies are browned on top.
Cool thoroughly on wire rack before storing.
Yield: about 4 dozen 2 ½ inch cookies

Note: These are soft, cake-like cookies. If cookies become too soft on standing, put them into a warm 250F to 300F oven for a few minutes.

I scooped the first batch of cookies on to cookie sheet and while those were baking, I added blueberries and chopped pecans to the rest of the dough mixture as that is a combo we enjoy. The slight touch of cloves in here is nice and reminds you of fall.

They are soft on the inside and slight crunch on the outside. Last week, I made Apple Maple Walnut Biscotti with Maple Glaze – I had a jar of the leftover maple glaze in the fridge so I drizzled that over these cookies and Jim said, “Yum!”