Ingredients:
2 Cups Of Canned Chopped Skinless Peaches In Syrup
4 Cups Of White All Purpose Baking Flour
2 1/2 Cups Of White Superfine Baking Sugar
1 Cup Of Softened Real Unsalted Butter
3/4 Teaspoon Of Pure Baking Powder
1 1/2 Teaspoons Of Freshly Ground Cinnamon
3 Large Whole Fresh Eggs
1 Tablespoon Of Pure Liquid Vanilla Extract
1/4 Teaspoon Of Fine Ground Table Salt
1/2 Cup Of Cold Fresh Heavy Whipping Cream
Information:
Serving Size 24
269 Calories Per Serving
9 Grams Of Fat
Preparation Instructions:
I would like to personally thank Susanna from San Diego California for sending us this peach cobbler cookies recipe. To get started please take out a mixing bowl, and then add in half a cup of softened real unsalted butter, white superfine baking sugar, large whole fresh eggs, pure liquid vanilla extract, freshly ground cinnamon, and fine ground table salt. Whip these ingredients together vigorously until you have a light and fluffy cream. Next briskly stir in the canned chopped skinless peaches in syrup and cold fresh heavy whipping cream. Moving right along, next stir in the white all purpose baking flour and pure baking powder. Once your cookie dough is even and consistent, fold in half a cup of melted butter. Next place your cookie dough into the refrigerator to chill overnight. The next day you will want to take out a lightly greased cookie sheet, and then drop spoonfuls of the dough on to it. Once your cookie sheet it full, slide it into the oven to bake at 350 degrees Fahrenheit, or 175 degrees Celsius for fifteen minutes, or until the cookies are golden brown. Serve the cookies warm with a tall glass of cold 2% milk.
