1 cup butter, softened
1 cup sugar
1/3 cup packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup chopped peeled fresh peaches
1. Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5 to 7 minutes. Beat in egg and extracts. In another bowl, whisk flour, cinnamon, cream of tartar, baking soda, salt and nutmeg; gradually beat into creamed mixture. Stir in peaches.
2. Drop dough by table spoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 14 to 16 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store in an airtight container.
Prize Winning Recipe
TOTAL TIME: Prep: 30 min. Bake: 15 min./batch + cooling
YIELD: about 4-1/2 dozen.
Note: Spread Ice Cream between two cookies for an outstanding Ice Cream San which.
1 cookie: 78 calories, 4g fat (2g saturated fat), 12mg cholesterol, 74mg sodium, 11g carbohydrate (5g sugars, 0 fiber), 1g protein.