Shortbread is underrated. It is nearly perfect in its unadulterated state but tastes pretty amazing covered in fruit, dipped in chocolate, crunchy, soft, and even as a pre-packaged Lorna Doone cookie. This recipe is for a beautiful, slightly sweet shortbread layered with some of the most amazingly delicious peaches I have ever tasted.

Peach Shortbread

Preheat the oven to 375°. Spray or line a 9x13" pan with parchment paper. In a medium bowl, whisk together sugar, baking powder, flour, salt and spices. Using a pastry blender or your hands, blend the butter and egg into the flour mixture (it will look crumbly). 

Firmly press three quarters of the mixture in the bottom of the pan. Layer the peach slices over the base and then sprinkle the remaining crumbs evenly over the peaches. Bake for 30 minutes or until the top and sides are slightly brown. Make sure to cool completely before cutting into slices.

1 cup sugar
1 tsp baking powder
3 cups all purpose flour
1/4 tsp cinnamon
1/8 tsp freshly grated nutmeg
1/4 tsp salt
1 cup cold unsalted butter, cut into pieces
1 large egg
2 peaches, pitted and thinly sliced (could also substitute another type of rock fruit)