Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1/2 tsp (3g) baking powder
  • 1/4 tsp (1.5g) salt
  • 2 cups (300g) fresh peaches, finely diced (peeled)
  • 1/4 cup (50g) brown sugar, packed
  • 1 tbsp (15g) unsalted butter
  • 1/2 tsp (2g) ground cinnamon
  • 1 pinch (0.5g) ground nutmeg
  • 1 tsp (5ml) lemon juice

Instructions:

  1. Place diced peaches, brown sugar, 1 tbsp butter, cinnamon, nutmeg, and lemon juice in a saucepan over medium heat. Simmer for 10–12 minutes, stirring occasionally, until the mixture is thick, glossy, and the liquid has reduced by half. Remove from heat and let cool completely.
  2. Cream together the softened butter and granulated sugar until pale and fluffy. Beat in the egg and vanilla extract until fully incorporated.
  3. In a separate bowl, whisk the flour, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing on low speed just until a soft dough forms.
  4. Preheat oven to 350°F (175°C). Scoop 1.5 tbsp of dough and roll into balls. Place on parchment-lined sheets 2 inches apart.
  5. Use your thumb or the back of a rounded measuring spoon to press a deep indentation into the center of each ball.
  6. Bake for 11–13 minutes or until the edges are light golden brown.
  7. Allow cookies to cool for 5 minutes. Spoon about 1 tbsp of the cooled peach reduction into the center of each cookie.