Nectarine-Plum Breakfast Cookies

If you aren’t too busy working on your apron tonight, take half an hour and make some cookies for tomorrow’s breakfast.  Bonus if you finish the apron and wear it to make the cookies!  I promise these little breakfast treats are waaay easier than donuts, and a lot better for your arteries. These guys are soft and chewy and you can use any flavor of conserves or preserves you like, as long as it’s high quality.  The whole wheat flour really adds that bran-muffiny breakfast taste and if you’re feeling a little crazy, you might even consider throwing in some dried fruit or chopped nuts… watch out! This is a simple recipe and I presume the cookies will keep for a couple days, though they lasted less than an hour in my house.

Before we start, I want to tell you about a magic little place called Frog Hollow Farm.  Located just an hour north-ish of San Francisco, they are an organic fruit farm and make THE BEST conserves.  No, really they do.  The Cherry Conserve is perfect for turning into a glaze (heat 1/4 cup of the conserve and 2 tsp of water in a sauce pan until it becomes liquidy) and brushing on top of any breakfast loaf or muffins (let it set and kind of soak in before eating, yum)… and their website even suggests using it in sauces for lamb. When fresh peaches aren’t in season, I’ve had great success using their Peach Conserve for making peach cupcakes with brown sugar frosting… a recipe I’ll have to go over soon!

Besides the superb quality of the items I’ve tried, my favorite part about using Frog Hollow Farm products is that you get the warm fuzzy feeling inside of buying an organic, made-with-love product from a local (for all you Bay Area peeps) farm, along with extreme convenience because it is available at… wait for it… Whole Foods, yah!  I know, I know, Whole Paycheck, right? Well Whole Foods (or as I’ve come to know it: El Diablo) does not make my full-time-student/part-time-job pocket book very happy, but I don’t mind paying a little extra for access to tasty, organic, local products (remind me to talk to you about Strauss Family Farm some time) because in recipes like this, the quality of ingredients is very apparent in the taste of your final product.

Alright let’s do it!

Plum-Nectarine Breakfast Cookies

(adapted from Joy of Cooking’s Orange Marmalade Drops)

Hardware:  For this recipe, you really don’t need anything special… an electric mixer (hand held or stand) is preferred, but if you’ve got strong arms or a nice boyfriend you can just use a little elbow grease to whisk the wet ingredients until they’re nice and combined and stir in the dry ingredients.  You’ll need a baking sheet, but I assume you have one if you’re looking at cookie recipes.

Buy this stuff:

1 1/2 cups Whole Wheat Flour (I really like the King Arthur Brand White, Unbleached, Whole Wheat stuff)

1 1/4 tsp Baking Powder

pinch o’ salt

6 Tbsp unsalted butter

1/3 cup Sugar

1/3 cup Brown Sugar (light, dark, or golden… your preference)

1 egg

6 Tbsp high quality fruit conserve or preserves (I used Frog Hollow Farm Nectarine-Plum Conserve found at Whole Foods.  Try to get a local, organic brand!)

Preheat to 375 degrees and lube up a cookie sheet.  You should be able to fit all the cookies on one sheet.

In a medium sized bowl, whisk together the flour, baking powder, and salt.  Set aside.

In the bowl of your mixer (or just a mixing bowl if you don’t have a stand mixer), beat the butter (room temp for easier mixing and better cookie consistency!) and both sugars.

Add the egg and mix until very well combined.

Add the conserves and mix until combined.

Gradually add the flour mixture and, you guessed it, mix until combined.

Is it weird that I just want to rub this all over myself?

Drop heaping tablespoonfuls of the batter onto your greased cookie sheet.  These cookies don’t spread out or change shape much while cooking, they just kind of puff up.  That means you can put them closer together on the cookie sheet.  I make 20 cookies (4 rows of 5).  This also means that you should make your little balls pretty before putting them in the oven, just kind of pat them a little to smooth them over and make sure they’re all a consistent size and shape.  It’s always good to give your cookies some aesthetic love before putting them in the oven.

Pop those babies in the oven for about 6 minutes, then turn the baking sheet around and bake for another 4 or 5 minutes until nicely browned on the outside.  Cool on a rack.  Or in your mouth.

And speaking of being nicely browned… I need to get my vampire skin out in this beautiful sun today.  Let me know how these turn out!   Oh and check out the apron tutorial from yesterday, if you leave a comment I’ll be randomly choosing someone on Sunday to win that rockin’ zebra apron featured in the post.

Happy baking!

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Published in: on March 15, 2010 at 10:55 am  Comments (2)  

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2 CommentsLeave a comment

  1. an apron and cookies in one night?? now that is something to strive for… have to be really efficient!!

  2. Cookies for Breakfast = LOVE!


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