Peachy Doodles

A southern snicker doodle cookie topped with Loveless Cafe peach preserves.

Servings: Approximately 2 1/2 - 3 Dozen Cookies

Ingredients

• 4 oz. butter (softened)
• 4 oz. cream cheese (softened)
• 1 3/4 cups granulated sugar
• 1 teaspoon vanilla
• 2 eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon cream of tartar
• 3/4 cup sugar
• 2 teaspoons cinnamon
• 1 cup Loveless Cafe peach preserves

Directions

1. Preheat convection oven to 300°F (low fan), (conventional 320°F). Prepare sheet pans with parchment paper. Line the bottoms of your sheet pans with parchment paper
2. Sift the flour, baking powder, and cream of tartar, into a bowl, whisk briefly to combine; set aside.
3. In a mixing bowl on medium speed, mix together 1 ¾ cups of sugar, cream cheese, butter and vanilla until light and fluffy.
4. Add eggs, one at a time, scraping the bowl to ensure everything is completely incorporated.
5. On low speed, slowly add the sifted ingredients until no streaks remain.
6. In a wide bowl, mix the remaining 3/4 cups of sugar and cinnamon.
7. Using a 1 oz. scoop, scoop the dough and roll into a ball. Roll the ball in the cinnamon sugar to coat and set on the lined cookie sheets. Repeat to use all the dough, setting about 2 inches apart.
8. Indent balls with the back of a teaspoon or your thumb and fill with ½ teaspoon of preserves.
9. Bake about 12 – 14 minutes, until cookies are set around the edges and lightly browned on the bottom but slightly soft in the middle. Transfer to racks to cool.