• T.O.H. Daily Recipe - 632

    From Dave Drum@1:2320/105 to All on Sun Jun 8 13:00:00 2025
    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 Cornstarch
    1 ts Baking soda
    1/2 ts Ground cinnamon
    1/2 ts Salt
    1 c Unsalted butter, softened
    2/3 c Packed brown sugar
    1/3 c Sugar
    1 lg Egg; room temp
    1 lg Egg yolk; room temp
    1 tb Buttermilk
    1 ts Vanilla extract

    MMMMM----------------------STREUSEL TOPPING---------------------------
    1/2 c A-P flour
    1/3 c + 3 tb (packed) brown sugar;
    - 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,
    cornstarch, 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, 2-3 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 @ 375oF/190oC.

    Line two baking sheets with parchment paper. Sprinkle
    1/2 teaspoon of the reserved brown sugar onto the
    parchment paper; top with 3-4 peach slices. Repeat to
    make 12 mounds, 2-3 in. 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, 11-13
    minutes. Cool on pans 10-15 minutes before transferring
    to a wire rack to cool completely.

    Lauren Habermehl, Pewaukee, Wisconsin

    Makes: 12 cookies

    RECIPE FROM: https://www.tasteofhome.com

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