Ingredients:
- 225g unsalted butter, softened but cool
- 200g brown sugar, packed
- 50g granulated sugar
- 1 large egg
- 1 egg yolk
- 2 tsp pure vanilla extract
- 375g all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
- 300g peaches, diced (fresh or well-drained canned)
- 50g granulated sugar for filling
- 1 tsp lemon juice
- 1/2 tsp cinnamon for filling
- 60g all-purpose flour for crumble
- 50g brown sugar for crumble
- 45g cold salted butter, cubed
- 120g powdered sugar
- 2 tbsp whole milk
- 1 tsp pure vanilla extract for glaze
Instructions:
- Place the 300g of diced peaches, 50g granulated sugar, and lemon juice in a small saucepan over medium heat.
- Simmer for 8-10 minutes, stirring occasionally, until the liquid has reduced to a thick, syrupy sizzle.
- Stir in the 1/2 tsp of cinnamon, then remove from heat and let it cool completely. Note: It must be room temperature or it will melt the dough.
- Cream the 225g of softened butter with 200g brown sugar and 50g granulated sugar for 3 minutes until pale and fluffy.
- Beat in the egg, the extra egg yolk, and 2 tsp of vanilla extract.
- Whisk together the 375g flour, cornstarch, baking soda, cinnamon, and salt, then slowly fold into the wet ingredients until no white streaks remain.
- In a small bowl, rub the 45g of cold butter into the 60g flour and 50g brown sugar until it looks like coarse sand.
- Scoop 2 tablespoon portions of dough and flatten them slightly in your palm.
- Place a teaspoon of the cooled peach filling in the center, then pinch the dough around it to seal.
- Place the cookies on a tray, press a generous amount of crumble on top, and bake at 175°C for 10-12 minutes until the edges are set and just starting to brown.
- Let the cookies cool on the pan for 10 minutes to allow the centers to firm up.
- Whisk the 120g powdered sugar, milk, and vanilla until it is velvety and thick.
- Drizzle over the cooled cookies and let it set for 15 minutes before serving.