MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Peach Upside-Down Cookies
Categories: Cookies, Snacks, Fruits
Yield: 12 Servings
3 c A-P flour
2 ts Cream of tartar
1 1/2 ts Corn starch
1 ts Baking soda
1/2 ts Ground cinnamon
1/2 ts Salt
1 c Unsalted butter; softened
2/3 c Brown sugar; packed
1/3 c Sugar
1 lg Egg; room temperature
1 lg Egg yolk; room temperature
1 tb Buttermilk
1 ts Vanilla extract
MMMMM----------------------STREUSEL TOPPING---------------------------
1/2 c A-P flour
1/3 c Brown sugar; +3 tb, packed,
- divided
1 ts Ground cinnamon
1/8 ts Salt
4 tb Unsalted butter; softened,
- in cubes
3 md Peaches; thin sliced
In a large bowl, whisk flour, cream of tartar, corn starch, baking
soda, cinnamon, and salt until combined; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream
butter, brown sugar, and sugar until light and fluffy, 2 to
3 minutes. Add whole egg and egg yolk; beat until fully
incorporated. Stir in buttermilk and vanilla extract.
With the mixer on low speed, slowly add dry ingredients, mixing
until just incorporated and no dry patches of flour remain, being
careful not to overmix. Cover; chill at least 1 hour.
Meanwhile, in a shallow bowl, stir together flour, 1/3 cup brown
sugar, cinnamon, salt, and butter until the mixture resembles
coarse, crumbly sand. Chill until ready to bake.
Set oven @ 375 F/190 C.
Line two baking sheets with parchment paper. Sprinkle 1/2 ts of the
reserved brown sugar onto the parchment paper; top with 3 to
4 peach slices. Repeat to make 12 mounds, 2 to 3" apart.
Scoop dough by 1-1/2 tablespoonfuls; roll into balls. Gently press
each dough ball into the prepared streusel topping; place on top of
each mound of peaches, streusel-side up. Repeat.
Bake until edges are golden and tops appear set, 11 to 13 minutes.
Cool on pans 10 to 15 minutes before transferring to a wire rack to
cool completely.
Recipe by Lauren Habermehl, Pewaukee, Wisconsin
Recipe FROM:
https://www.tasteofhome.com
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