I had Peach Jam that I preserved from last year from South Carolina peaches and it's soooo good, but I can imagine this with Strawberry, Raspberry or Blueberry.
Peachy Keen Cookies
3/4 cup (12 T) unsalted butter, at room temperature
1/2 cup granulated sugar
1 large egg
1 tsp. vanilla extract
1/2 tsp. almond extract
1 cup Almond Flour
2 cups King Arthur all-purpose flour
1/2 tsp. salt
1/2 cup Peach jam (preferably homemade:-D)
1/3 cup firmly packed light brown sugar
2 T King Arthur all-purpose flour
2 T unsalted butter
1/2 tsp. cinnamon
1/8 tsp. salt
Mix the sugar, flour, salt and cinnamon together. Use a pastry cutter to cut in the butter to form the streusel.
Egg wash: 1 large egg + 1T water
In a stand mixer, using the paddle attachment, cream the butter and sugar together. Add the egg and beat to combine. Scrape down the sides of the bowl with a rubber spatula. Add the extracts and beat to combine. Add the flours and salt and mix just until the dough comes together.
I use a plastic pie crust bag and put the dough in there. I rolled it to 1/4-inch thick.
Preheat oven 375F-degrees and line a baking sheet with parchment. Use a 3-inch round cutter and cut out the cookies. Place the cookie rounds on the parchment-lined sheet, leaving about 2 inches in between.
Bake in the preheated for 13 minutes...until golden brown. Remove from the oven and transfer to a rack to cool. As a final touch, dust with confectioners' sugar. Enjoy!