Ingredients

• 2 cups roughly chopped peaches
• 9 Tbsp granulated sugar
• pinch nutmeg
• 2 cups whole wheat pastry flour
• 2 tsp baking powder
• 1/2 tsp coarse salt
• 6 Tbsp cold unsalted butter, cut into small pieces
• 2/3 cup heavy cream

Directions

1. Preheat the oven to 375 F and line a few baking sheets with Silpats or parchment paper.

2. Toss the peaches with 2 tbsp sugar and set aside.

3. Whisk the flour, baking powder, salt, nutmeg and 7 tbsp sugar in a large bowl. Add the butter and rub it between your fingers (or mix with a pastry blender) until it looks like coarse crumbs. Gently stir in the cream, followed by the peaches.

4. Scoop up about 2 tbsp of dough and drop onto the prepared baking sheet. Repeat with remaining dough, spacing the cookies about 2″ apart. Bake for about 20-25 minutes, or until beginning to brown on the edges. Transfer to a wire rack to cool.

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