This year, the Nectarine tree did really great. More than I can handle, actually. With extra nectarines, I topped my favorite Almond Cookies with fresh Nectarine and Apricot Jam. It turned out great.
Saturday, September 11, 2021
1. 1-1/2 Cup shifted flour with 1 tsp Baking Powder, 2 Tbsp Ground Flaxseed Mills.
2. Mix 3/4 stick softened butter in a bowl with spatula - about 10 times, then, mix in 1/3 C sugar. Hand mix till pale.
3. Add 2 tsp Cook's Pure Almond Extract (optional: and 1 tsp pure Vanilla Extract ) to #2 above.
Mix #1 and #2 together well.
Heat oven to 400'F
Use 1" cookie scoop the dough and place on top of parchment lined cookie sheet.
Peel and slice nectarines. Slice into wedges, then, into halves. Top the cookies after making thumbprint dimple with apricot jam and with nectarine.
Bake for 8 min - 10 min.
I think I will make another run to the Sloughhouse to get another bag of fresh picked white corns.
FYI - 13501 Jackson Rd, Sloughhouse, CA