Recipe courtesy of Pam's Midwest Kitchen Korner


1 cup butter, softened 

½ cup loosely packed light brown sugar

⅛ teaspoon kosher salt

2¼ cups, plus 3 tablespoons flour, divided

1 (½-inch) piece fresh ginger, peeled

¾ cup turbinado sugar, divided

7 to 9 medium-size peaches, peeled and halved

2 tablespoons lemon juice

1 large egg white, lightly beaten

2 teaspoons granulated sugar


Preheat oven to 400˚.

Beat first 3 ingredients and 2¼ cups flour at medium speed with a heavy-duty electric stand mixer just until combined.

Place dough on a lightly floured surface, roll to ¼” thickness.

Cut about 14 rounds with a 2½” fluted round cutter.

Place rounds in a single layer on a baking sheet; cover and chill until ready to use.

Pulse ginger and ¼ cup turbaned sugar in a food processor 5-6 times or until well combined. 

Stir together ginger mixture and remaining ½ cup turbinado sugar in a large bowl.

Add lemon juice, peaches, and remaining 3 tablespoons flour, toss to coat.

Place peach halves, slightly overlapping in a greased (with butter) 10” cast-iron skillet, and pour any remaining juice over peaches.

Bake at 400˚ for 15 minutes.

Remove from oven, and nestle shortbread dough rounds among peaches.

Brush rounds with egg white, and sprinkle with granulated sugar.

Bake 17 to 20 minutes or until golden brown.

Serve warm or at  room temperature with a dollop of whipped cream or scoop of ice cream.