Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 large eggs
- 1 teaspoon alcohol-free vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 ripe peaches, diced
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Step 3: Beat in the eggs one at a time, followed by the vanilla bean paste. Mix until well combined.
- Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Step 5: Gently fold in the diced peaches until evenly distributed throughout the cookie dough.
- Step 6: Drop spoonfuls of dough onto the prepared baking sheet, spacing them about two inches apart. Bake for 12-15 minutes or until the edges are lightly golden. Let cool before serving.
Notes
- For optimal freshness, store the Italian Peach Summer Cookies in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
- To enjoy these cookies warm, simply reheat them in the oven at 300°F (150°C) for about 5 minutes, which will help restore their soft texture and enhance the peach flavor.
- Serve these delightful cookies with a scoop of vanilla ice cream or a dollop of whipped cream on top for an extra festive touch that pairs beautifully with the fruity flavors.
- For best results, make sure your butter is softened but not melted; this will help achieve that light and fluffy texture when creaming with the powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 2g
- Trans Fat: 0g
- Protein: 10g