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Lemon and Clove Cookies and Peach Cobbler

I thought since the Thanksgiving holiday is almost upon us, some sweet recipes would be in order.


Lemon and Clove Cookies


I found a version of these cookies in the Chez Panisse Cookbook by Alice Waters. I am always amazed by her ability to take the simplest ingredients and combine them to create something that is a perfect blend of each ingredient. 


While they are lovely just as they are, I did add a bit more lemon zest, and I dust them with a little powdered sugar when they are still warm from the oven



Ingredients

½ lb of Butter softened
2 Tbsp Lemon zest
1 tsp Vanilla extract
¼ tsp of ground Cloves
2 1/3 cups of AP Flour
¾ cups of White Sugar
1 Egg, beaten
Pinch of Salt
Powdered Sugar for dusting


Sift the dry ingredients together. Cream the butter until whipped and then add the rest of the wet ingredients and then incorporate the dry little by little.

Once it forms a dough, remove the dough from the mixer and split into two equal halves. Roll each half out into a 2 inch roll, wrap in plastic wrap and then put into the refrigerator for 2-12 hours.

Hint: If you find the dough to be tacky, just sprinkle a bit of powdered sugar on your counter and continue rolling it out.

When ready to cook, preheat the over to 350, and then cut into ½ inch thick cookies an bake for 10 minutes, or until the bottoms are golden brown. After removing from the oven, give them a light dusting of sifted powdered sugar.

Quick and Easy Peach Cobbler


There are so many peach cobbler recipes, and I have tried so many and find that some work well, some don’t, and most are variations on a theme.



Ingredients 

2 28 oz. cans sliced Peaches, drained or the equivalent of fresh peaches
1 ½ Tbsp. of Cornstarch, mixed with 2 Tbsp. of warm water
½ tsp Cinnamon
1/8 tsp freshly grated Nutmeg
1 ½ cup of sifted AP Flour
1 cup Sugar
¼ cup Light Brown Sugar
2 tbsp. Light Brown and white Sugar mixed
12 Tbsp. of Butter

Preheat the oven to 350 degrees. Sift the flour; sugar, brown sugar, cinnamon and nutmeg together and then cut the butter and margarine into the mixture until it is completely incorporated.

Take the peaches and put into the saucepan, bring to a soft boil and add in the cornstarch mixture and cook until thickened. Now put peaches into 8 inch square Pyrex dish or a 9 inch rectangular Pyrex dish.

Gently sprinkle and pat the flour mixture over the top of the peaches and then finish with the sugar mixture.

Bake for 40 minutes and then brown with the broiler until just golden. Watch it carefully, as it will easily burn. Allow to cool before serving. Either cinnamon ice cream or a double Devon cream makes a great addition. 

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