Adapted from Martha Stewart to be nondairy, and subbing peaches for strawberries, these are more cake-like than cookie-like. But we still liked them all the same.
Peach shortcake cookies
2 cups chopped peaches
9 tablespoons sugar
pinch of nutmeg
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
6 tablespoons cold margarine, cut into small pieces
2/3 cup nondairy creamer
Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
Toss the peaches with 2 tablespoons sugar. Set aside.
Whisk together the flour, baking powder, salt, nutmeg, and 7 tablespoons sugar in a large bowl. Add the margarine and mix with the flour mixture til it looks like coarse crumbs. Gently stir in the creamer, and then the peaches.
Use an ice cream scoop and drop the dough onto the parchment paper-lined baking sheets. Space 2″ apart. Bake for about 20 minutes, or until the edges begin to brown. Cool on a wire rack. Makes about 2 dozen cookies.