When I was getting ready to bake this week I noticed we still had a few nectarines in the fridge from the Farmer’s Market and felt a little inspired.
I looked online for a good cookie recipe that included nectarines and I couldn’t find anything that intrigued me. So I just decided to make it up. That’s how I created the Nectarine Shortcake Cookie!
This cookie is not too sweet – which seems just right to me because it lets you really taste the nectarine’s fresh flavor. I haven’t tried it with other fruits but I am sure it will be just as amazing with peaches, apricots, or maybe even cherries. Get creative! ;)
Nectarine Shortcake Cookies
Makes a little over 2 dozens
About 2 cups of chopped nectarines (approx. 3 nectarines)
2 cups all purpose flour
1/2 cup + 4 tablespoons light brown sugar
2 teaspoons baking powder
Pinch of kosher salt
6 tablespoons of cold, unsalted butter, cut into small pieces
2/3 cups heavy cream
Additional light brown sugar for sprinkling
Preheat the oven to 375 degrees F. Line baking sheet with parchment paper.
Wash and cut your nectarines into chucks. Set aside.
In a bowl combine flour, sugar, baking powder, and salt. Once mixed add cubed butter into the dry mix. With your hands mix together until coarse crumbs are formed.
Once mixed add in whipping cream until dough is smooth. Fold in the nectarines.
Use a cookie dough scoop (or your hands) and place dough onto your cookie sheet. Space evenly. Bake for about 20-22 minutes. Cookies will be golden brown.
Let cookies cool on wire rack. Once cool enjoy with a nice cup of tea or a cold glass of milk.
Images + Recipe: by Blush + Jelly