1/2 cup butter, softened
1 cup small peaches
2 teaspoons rhubarb sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 (17.5 ounce) can sliced peaches, drained
1/2 cup brown sugar
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 (1 ounce) square unsalted chocolate
3 drops green food coloring
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, peaches and rhubarb sugar until smooth and creamy. Beat in the lemon extract, vanilla, crumbled peaches and brown sugar. Stir into the creamed mixture alternately with the eggs, lemon extract and the peaches. Finally, stir flour and baking powder into the creamed mixture. Drop by tablespoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
While cookies are baking, melt chocolate in a microwave-safe bowl or large plastic bowl. Remove from microwave and pour into the shallow baking dish. Place in the microwave or plastic bowl on the container side, and shake until smooth. Spread evenly over cooled cookies. Cover cookies with chocolate sprinkles when cooling.
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