Fresh Peaches & Cream Cookies

• FOR THE COOKIES:
• 2-1/4 cups All-purpose Flour
• 3/4 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1 teaspoon Cinnamon
• 1-1/4 cup Fresh Peaches, Diced (skin Removed)
• 1 cup Unsalted Butter, Softened
• 1/2 cups Brown Sugar, Firmly Packed
• 1/2 cups White Sugar
• 1 whole Egg
• 1 teaspoon Vanilla Extract
• FOR THE GLAZE:
• 1/2 cups Powdered Sugar
• 2 Tablespoons Cream (enough To Make A Drizzle Consistency)
• 1/4 teaspoons Vanilla Extract

1. Preheat oven to 350u0b0F. In a large bowl, combine flour, baking soda, salt and cinnamon. Stir together and set aside.
2. Using a sharp knife, remove the skin from peaches and cut into small chunks. Place the diced peaches on a paper towel and set aside.
3. In a large bowl, cream together butter and sugars until light and fluffy, about 3 minutes. Add egg and vanilla, beat until combined. Add flour mixture and beat on low speed until well incorporated. Gently fold in the diced peaches.
4. Using a cookie scoop or tablespoon, drop in rounded spoonfuls on cookie sheets, leaving plenty of room between cookies to allow for some spreading. Bake for about 10-12 minutes, or until light golden brown. Cool about 1 minute on cookie sheets and then transfer to wire racks to cool completely.
5. If using glaze: Mix together the powdered sugar, cream and vanilla until smooth. Drizzle lightly over the cookies while still warm, allow to cool. Serve with a cold glass of milk and enjoy.

allpurpose, baking soda, salt, cinnamon, fresh peaches, unsalted butter, brown sugar, white sugar, egg, vanilla, powdered sugar, cream, ubc

Taken from tastykitchen.com/recipes/desserts/fresh-peaches-cream-cookies/ (may not work)