My Garden Club had their last meeting of the season this week and it was again my turn for the food. My name's only supposed to come up once a year, but I don't really mind as it gives me the opportunity to try new recipes and get immediate feedback. This month, we had a young woman speak to us about the environmental problems in the Everglades and South Florida in general. Enlightening and she made this complicated topic entertaining as well as informative. Quite a combo.
What did I serve for our morning meeeting? My Almond Raspberry Muffins, Gayle's Walnut Tweed Cake, and Smitten Kitchen's Fresh Peach Shortbreads. While I have served the shortbreads before, I've never posted the recipe, just a link. So because peaches have finally arrived in my market and because the plate was licked clean, I am finally going to post the recipe and a photo.
These are great for a crowd...nice big pan and I cut mine small enough so that I got more than 30 or so out of the pan. These women only like a mouthful....which always makes me smile because then we eat more of them!
I can't think of a better recipe to begin peach season....Deb's recipes are the best!
Fresh Peach Shortbreads
From Smitten Kitchen
Cook's note: Deb suggested browning the butter, which I did, and stuck it in the fridge overnight. But if you don't want to bother, just use unsalted butter as listed below in her recipe.
Here are her directions for browning butter:
Melt butter in a small/medium saucepan over medium-low heat. It will melt, then foam, then turn clear golden (At this point, mine always foams again....why does nobody ever mention this? Happens to me every time.) and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Keep your eyes on it; it burns very quickly after it browns and the very second that you turn around to do something else. Set it in the freezer until solid (about 30 minutes), or overnight in the fridge like I did. Make sure it's firm all the way through before using. If not, stick in the freezer for a bit.
1 cup white sugar
1 teaspoon baking powder
2 and 3/4 cups plus 2 tablespoons cups all-purpose flour (or you can measure 3 cups and remove 2 tablespoons flour)
1/4 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 cup (2 sticks or 8 ounces) cold unsalted butter
1 large egg
2 peaches, not peeled, pitted and thinly sliced (between 1/8 and 1/4-inch thick) My peaches were small probably because it's early in their season and I ended up needing 5 or 6.
Preheat the oven to 375°F. Butter a 9×13 inch pan.
In food processor pulse the sugar, baking powder, flour, salt and spices a couple times to mix. Add the butter and egg into the flour mixture. Pulse until mixed. It will be crumbly. Pat 3/4 of the crumbs into the bottom of the prepared pan, pressing firmly. Tile peach slices over crumb base in a single layer. Scatter remaining crumbs evenly over peaches, press down slightly and bake in preheated oven for 30 minutes, until top is slightly brown and you can see a little color around the edges. Cool completely in pan before cutting into squares.
I kept mine covered in the fridge overnight, but think you could easily freeze these as well.