2cups peachespeeled, pitted, and cut into 1/4-inch dices
½cuppeach jam or preserves
First, preheat the oven to 375 degrees. Prepare baking sheets with parchment paper.
Next, in a medium bowl, whisk together flour, salt, and baking soda.
Moreover, beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 4 minutes.
Also, reduce speed to low. Beat in egg and vanilla.
Then add flour mixture, and beat until just combined.
Similarly, add peaches and jam, and beat until just combined.
Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets spacing about 2 inches apart. (If not baking all of the cookies at once, refrigerate the dough between batches; dough can be refrigerated in an airtight container for up to 2 days.)
Combine confectioners sugar and cinnamon. Sprinkle each cookie with 1/8 teaspoon cinnamon-sugar mixture.
Bake cookies, rotating sheets halfway through, until golden brown and just set, 11 to 13 minutes.
Finally, let cool on sheets for 5 minutes, and then transfer cookies to wire racks to cool completely.
These cookies are best enjoyed the day they're baked. They tend to soften at the edges after a couple of days, but they'll still taste delicious.