Fresh Peach Drop Cookies

• 2 cups flour
• 2 tablespoons flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 8 tablespoons unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla
• 2 large peaches, peeled, pitted and cut into 1/4-inch dice (about 1 3/4 cups)
• 1/3 cup peach jam or 1/3 cup peach preserves
• 2 tablespoons fine sanding sugar
• 1/8 teaspoon ground cinnamon

1. Preheat oven to 375u0b0F Whisk together flour, salt and baking soda.
2. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Beat in egg and vanilla. Add flour mixture, and beat until just combined. Add peaches and jam, and beat until just combined.
3. Using a 1 1/2 inch ice cream scoop or a Tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2-inches apart. (if not baking all of the cookies, refrigerate dough between batches; dough can be refrigerated in an airtight container for up to 2 days). Combine sanding sugar and cinnamon. Sprinkle each cookie with 1/8 teaspoons cinnamon/sugar mixture.
4. Bake cookies, rotating sheets halfway through, until golden brown and just set, about 11-13 minutes. Let cool on sheets for 5 minutes, and then transfer cookies to a wire rack to cool completely.

flour, flour, salt, baking soda, unsalted butter, sugar, egg, vanilla, peaches, peach, sanding sugar, ground cinnamon

Taken from www.food.com/recipe/fresh-peach-drop-cookies-387668 (may not work)