Ingredients:

  • 1 cup (150g) fresh peaches, finely diced
  • 2 tbsp (30ml) maple syrup
  • 1 tsp (5ml) lemon juice
  • 1/4 tsp (1g) ground cinnamon
  • 1 tbsp (8g) cornstarch
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (4g) cream of tartar
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 3 tbsp (35g) granulated sugar
  • 1 tsp (2g) ground cinnamon

Instructions:

  1. Combine diced peaches, maple syrup, lemon juice, and cinnamon in a saucepan over medium heat. Simmer for 8-10 minutes until the peaches soften and the liquid reduces. Stir in cornstarch and cook for 1 more minute until the mixture is thick and glossy. Remove from heat and cool completely.
  2. Cream the softened butter and granulated sugar until pale and fluffy. Beat in the egg and vanilla extract until smooth.
  3. In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt. Gradually mix the dry ingredients into the wet until a soft dough forms. Chill the dough for 30 minutes to prevent over-spreading.
  4. Scoop about 1.5 tbsp of dough and flatten it in your palm. Place a small teaspoon of the cooled peach concentrate in the center. Carefully fold the dough around the peach, pinching the seams shut to create a smooth ball.
  5. Roll the dough ball generously in the cinnamon-sugar mixture until fully coated.
  6. Place cookies 2 inches apart on a parchment-lined baking sheet and bake for 13 minutes until the edges are golden.