3 under-ripe peaches
4 tablespoons (1/2 stick) butter, softened
1/2 cup granulated sugar
1 egg white
1/2 teaspoon vanilla
Pinch of salt
1/3 teaspoon baking powder
1 cup + 1 tablespoon all-purpose flour
Preheat oven to 350°F.
Cut peaches in half vertically (stem facing up) and gently pry apart with your fingers (under-ripe peaches won't separate without a fight).
Use a spoon to remove the pit. Place halves cut-side up on a parchment-lined baking sheet and bake for ten minutes. Remove from oven.
Meanwhile, cream together the butter, sugar, egg white, vanilla, and salt. In a separate bowl, whisk together the baking powder and flour. Add the flour mixture to the butter mixture and stir until thoroughly incorporated, scraping down the side of the bowl as needed. Refrigerate dough for at least ten minutes.
Divide cookie dough into six equal parts. Roll into balls and flatten like pancakes for easier assembly.
Place flattened dough on top of each peach half and press down gently until the dough reaches the edges.
Bake for another 20 minutes, or until dough begins to turn golden brown.
Remove from oven and let cool for 5 minutes. Serve warm. And definitely with ice cream.