Peach Snap Cookies

Instructions

1. Step 1

   Heat the oven to 175°C. Line two baking sheets with parchment paper.

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Process the freeze-dried peach until it becomes a fine powder.

   Timer: 1 min (fixed)

   Ingredients used: 25.0 gr Peach

   Cookware: food processor

3. Step 3

   Whisk the peach powder, flour, baking soda, salt, and cinnamon together in a mixing bowl.

   Ingredients used: 190.0 gr All-Purpose Flour, 2.5 gr Baking Soda, 1.5 gr Fine Salt, 2.5 gr Ground Cinnamon

   Cookware: mixing bowl, whisk

4. Step 4

   Beat 0.85 cup (170 gr) of the sugar with the softened butter until pale and creamy.

   Timer: 3 min (fixed)

   Ingredients used: 115.0 gr Butter, 170.0 gr Granulated Sugar

   Cookware: electric mixer, mixing bowl

5. Step 5

   Beat in the egg and vanilla extract until smooth.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 piece Egg, 5.0 ml Vanilla Extract

   Cookware: electric mixer, mixing bowl

6. Step 6

   Fold the prepared dry mixture into the butter mixture just until no dry streaks remain.

   Cookware: mixing bowl, rubber spatula

7. Step 7

   Place the remaining 2 ½ tbsp (30 gr) of sugar in a small bowl. Form the dough into 24 equal balls, coat them in the sugar, and arrange them on the prepared sheets about 5 cm apart. Flatten each ball to about 6 mm thick.

   Ingredients used: 30.0 gr Granulated Sugar

   Cookware: baking sheet, mixing bowl

8. Step 8

   Bake one sheet at a time at 175°C for 11–13 minutes, until the edges are golden and the centers no longer look wet.

   Timer: 12 min (fixed)

   Cookware: baking sheet, oven

9. Step 9

   Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack and let them cool completely.

   Timer: 15 min (fixed)

   Cookware: baking sheet, wire rack