Here’s a recipe for peach drop cookies from Martha Stewart which I baked on my new baking mats from Kitchen Executive Chef. Any stone fruit would work well; I used nectarines.
The dough is a somewhat sticky consistency– diced nectarines combined with jam along with the usual cookie ingredients of flour, salt, butter, eggs and more create a dough best dropped onto a baking sheet with spoons or a small melon baller.
The end result is a soft, pillow-like cookie that I found best enjoyed on the first day. Due to the moisture in the diced fruit, the texture of these cookies changed after a day or so in a covered container (and not in a good way).
I will make these again with other stone fruits and might even combine a few in the same cookie to see how that goes– I am sure it would be a wonderful way to enjoy summer’s bounty!
Baking with nectarines is a highlight of summer. Try these blueberry nectarine muffins or this summer fruit parfait.
Does anyone else think that adding fruit to a cookie must make it a health food? Or even just a little closer to being a healthy choice? …no? Oh well, I can only wish that the nectarines in these delightful cookies did just that because this recipe is a great way to bake with fruit this month. The August theme for #CreativeCookieExchange is Summer Bounty and stone fruits came to my mind right away–peaches, nectarines and plums were in my kitchen.
Baking with fresh fruit or preserves makes for a fruity bite in these cookies This recipe was found on Martha Stewart's site and was originally for PEACH drop cookies. My only change is the type of fruit. I think plums would work well too, perhaps with ginger rather than cinnamon for a change.Nectarine Drop Cookies
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
30 Serving Size:
1
Amount Per Serving:Calories: 101 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 14mg Sodium: 77mg Carbohydrates: 17g Fiber: 1g Sugar: 10g Protein: 1g
- Nectarine Drop Cookies from A Baker’s House
- Blueberry Pecan Rugelach from Karen’s Kitchen Stories
- Chocolate Chip Oatmeal Cookies with Zucchini and Almond from The Spiced Life
- Cherry Viennese Sandwich Cookies from Magnolia Days
- Jammy Gooseberry Oatmeal Cookies from Food Lust People Love
- Lemon Blueberry Cookies from Hezzi-D’s Books and Cooks
- Blackberry Thumbprints from Cookie Dough & Oven Mitt
- Breskvice -(Jam Filled, Peach Shaped Cookies) from Spiceroots
- Rhubarb Shortcake Cookies from Rhubarb and Honey
- Lemonade Poppy Seed Linzer Cookie from Made with Love
- Raspberry Crumble Cookie Bars from from gate to plate
The baking mats from Kitchen Executive Chef were a welcome new addition to my baking supplies. The company provided them free of charge in return for an honest review on amazon. (I did not receive any compensation and all opinions are my own. The amazon link is NOT an affiliate link. Please also note that at the time of publishing this post the silicone mats were out of stock.) The three piece set includes three sizes of baking mats– a small, medium and large– which fit my variety of baking sheets well. The largest was used in the photo above and is ideal for a half baking sheet pan. I’ve used the baking mats for baked goods, roasting vegetables, for my son’s chicken nuggets and fries, and for a mat placed below pies to catch any overflow. In every of those situations the mats have performed very well. The mats are thicker than previous silicone mats I’ve used and not only do they bake well, they also clean very well. I cleaned them by hand each time and let them air-dry. The packaging even states that these mats are dishwasher-safe, although I have not tried that method of cleaning yet. To store them I roll and slide them into an empty paper towel cardboard tube. I find this keeps the mats organized (write on the tube which size is which) and uses minimal space.
Renee
Of course adding fruit to a cookie makes it healthy. It makes it delicious too. No worries on how these cookies are after a day or so. I don’t think they would last that long here.
Holly F
Thanks, Renee, cookies don’t last long around my house either!
Ansh
These are SO HEALTHY :)) well there is fruit in them, so they are so good for us. Love the nectarine flavors in here. Thanks Holly!
Holly F
Yup, the fruit has got to count for something good, right? Let’s ignore the added sugars for a bit… : )
Stacy
I love fruit in baked goods, especially cookies because I don’t feel bad eating just one more. These are lovely, Holly!
Holly F
Yes, anything to lessen the guilt when I eat half a dozen at a time! Thanks, Stacy!
Karen Harris
Nectarines (especially white flesh) don’t last long enough around here to be used in many recipes. These cookies do look good.
Laura
Ha! I totally think it makes it a health food! Nuts too! These look great!
Hezzi-D
I bet the nectarines are just bursting with flavor in these cookies.
Holly F
Yes! nectarines, peaches and plums would all be great!
Jill
Yum these sound really tasty. And so very good for you.
Holly F
Thanks, Jill, these were tasty cookies and I am looking forward to trying them with other fruits too.
Karen @ Karen's Kitchen Stories
Totally health food!! My thoughts exactly. These are super pretty too.
Holly F
Thanks, Karen!
Kimberly
I have never had nectarine in a cookie before … but I totally want to try it! These sound scrumptious!
Miranda @ Cookie Dough & Oven Mitt
Adding fruit to anything automatically makes it healthy! I’ve never had a cookie with nectarine in it, but I’m all for giving it a try! Beautiful cookies!