Palatable Peach Shortbread

Today I have a special guest blogger to share a recipe. Tiffany, my daughter-in-law, has cooked up something good with peaches. I didn’t get a taste of it because she lives in Tennessee, but the pictures look awesome. Any chance I get to let Tiffany cook, I do. When we were on vacation together this summer, she made some wonderful Guacamole for us. I can’t wait to try this new recipe.

This is my guest blogger, Tiffany.

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Ever since we’ve been together, I’ve told people that my husband, Daniel, is the cook and I am the baker. Since a kid, I’ve baked cookies and cakes and pies with my mother in her cramped little kitchen, doling out tasty pastries like tomorrow would never come. One of my favorite treats, however, doesn’t come from my mother’s kitchen, but another, the SmittenKitchen. Today’s recipe is Peach Shortbread.

This is truly one of the easiest recipes I’ve ever followed, but it is easy to mess up as I have today while making this latest batch. I’ll reveal my flub further down.

Peach Shortbread


1 cup of sugar
1 teaspoon of baking powder
2 3/4 cups plus two tablespoons of all purpose flour
1/4 teaspoon of cinnamon
1/8 teaspoon of grated nutmeg
1/4 teaspoon of salt (granulated; not kosher)
2 sticks of unsalted butter
1 large egg
2 peaches, pitted and sliced thin


Start by browning the butter in a medium saucepan over med-low heat. This will take between 8-10 minutes depending on your range top (gas or electric). The butter will foam first before it turns golden, and very quickly will begin to brown. Be sure to stir frequently. Pour the browned butter into a bowl and place in the freezer for about 30 minutes or until solidified.

Next, preheat the oven to 375ºF, and grease or butter a 9×13 inch pan.

In another bowl, combine the sugar, baking powder, flour, spices and salt. Once the flour mixture is thoroughly whisked, begin spooning in brown butter along with the egg, and either with a pastry blender, fork or your fingers, blend altogether. This will result in a very crumbly mixture.

Use about 3/4 of this crumbly mixture and pat firmly down into the pan. Layer the peach slices on top of the patted mixture, then dust the top with the leftover crumbly mixture. Pop the pan in the oven for half an hour or until the sides and the top is brown. Then cut it into little squares after it has cooled.