And then there's the jam. Now we can have a smidge of jarred summer in the fall and winter. I think this was the 2nd batch. (Or 3rd, who's counting!)
I made so much, in fact, that I ran out of jars and lids and had to use an empty coconut oil bottle!
We are most often enjoying them freshly ripened, most often just sliced as a snack or side item to a simple lunch. Peaches have such a deliciously summer flavor, don't you think?
But there's the occasional peach dessert like this super-easy peach frozen yogurt that was literally just 3 cups of vanilla yogurt blended with 2 peaches and put into the ice cream freezer.
As delicious as the frozen yogurt is, I think these thumbprint cookies might be the favorite peach dessert of the summer. Delicate and light on the sweetness, they even make a perfect afternoon snack!
Fresh Peach Jam in Almond Butter Thumbprint Cookies
1/2 cup butter
1/2 cup almond butter
scant 1/2 cup sugar
1 tsp vanilla extract
1/2 tsp salt
2 cups whole wheat pastry flour
3/4 cup fresh peach jam
Cream butter and almond butter until smooth. Add sugar and eggs and cream again. Add vanilla, salt, flour then blend until you have a sticky ball. Refrigerate for 1/2 hour. Heat oven to 350 degrees. Roll dough into 1 inch balls then make thumbprint indention into top of each ball. Spoon 1/4 tsp of jam into each ball. Makes 2-2 1/2 dozen cookies.