Taste: Peach Providence

Living in California has refined my peach sensibilities immensely, and I have consequently become a peach-snob. As a peach-snob, I know all peaches are not made equal. I know the names of peaches worthy of devotion. I know the perfect time to find said peaches grown by a particular farmer, who I know by name selling at a specific farmers market. And I would never dare buy peaches out of season or......gasp, canned. If I can't track your pedigree, I can't eat you!

So what was I to do when asked to make desserts for a book themed baby shower, with the mother's favorite being James and the Giant Peach? Find an alternative peach source up to my new California peach-snob standards and a dessert to make it work.

Solution: Thumbprint cookies filled with Sqirl Peach Jam (www.sqirlla.com). Made from organic California peaches, it tastes like summer. It is the essence of peach pie in a jar (not can, huge difference), and a perfect peach replacement in winter.

Get in touch with your inner peach-snob, and upgrade from the ordinary. Try our thumbprint recipe below.

Ingredients:

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon fine salt

3/4 cup unsalted butter, softened

2/3 cup sugar, plus more for rolling

1 large egg

1/2 teaspoon pure Madagascar vanilla extract

1/3 cup organic peach jam (preferably from a local artisanal company like Sqirl)

• Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.

• Whisk the flour, baking powder and salt together in a bowl.

• In your mixer beat the butter and the sugar with a until fluffy, (should become a pale yellow) Mix in the egg and vanilla until just combined. On low mix the dry ingredients in 2 additions, until just incorporated.

• Cover and refrigerate for at least one hour to firm the dough slightly. Once dough has been refrigerated scoop the dough and roll between your hands into 1-inch balls. Place about 2-inches apart on the prepared baking sheets. Press a thumb or index finger into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.

• Bake cookies until the edges are just golden, about 15 minutes. Start checking the oven after 10 min, these cookies can get hard if over baked. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.

• Store cookies in a tightly sealed container for up to 5 days.

Photo: Meredith Killian

#taste #peach #cookie #thumbprint