just peachy

We are fully in the throes of peach season here. I see giant heaping baskets of several different varieties at the farmer's market, and often on my kitchen counter! We are enjoying them in their various forms this month, well, except warm. For some reason my kids don't like warm peaches so Paul and I are only able to enjoy peach crisp, peach cobbler and peach galette on the rare occasion that I feel like making the effort for something the kids won't touch. But I digress.

And then there's the jam. Now we can have a smidge of jarred summer in the fall and winter. I think this was the 2nd batch. (Or 3rd, who's counting!)

I made so much, in fact, that I ran out of jars and lids and had to use an empty coconut oil bottle!

We are most often enjoying them freshly ripened, most often just sliced as a snack or side item to a simple lunch. Peaches have such a deliciously summer flavor, don't you think?

But there's the occasional peach dessert like this super-easy peach frozen yogurt that was literally just 3 cups of vanilla yogurt blended with 2 peaches and put into the ice cream freezer.

As delicious as the frozen yogurt is, I think these thumbprint cookies might be the favorite peach dessert of the summer. Delicate and light on the sweetness, they even make a perfect afternoon snack!

Fresh Peach Jam in Almond Butter Thumbprint Cookies

1/2 cup butter

1/2 cup almond butter

scant 1/2 cup sugar

2 eggs

1 tsp vanilla extract

1/2 tsp salt

2 cups whole wheat pastry flour

3/4 cup fresh peach jam

Cream butter and almond butter until smooth. Add sugar and eggs and cream again. Add vanilla, salt, flour then blend until you have a sticky ball. Refrigerate for 1/2 hour. Heat oven to 350 degrees. Roll dough into 1 inch balls then make thumbprint indention into top of each ball. Spoon 1/4 tsp of jam into each ball. Makes 2-2 1/2 dozen cookies.