Peach Shortbread

2 3/4 cups + 2 tbsp flour power.

tsp baking pow(d)er.

2 sticks of unsalted heart problems.

2 peachy peaches.

1/4 tsp cinnamon girl.

1/4 tsp salt.

1/8 tsp nutmeg.

Cup of the white stuff.

Crazy white egg.

Family portrait, minus crazy white egg. (Because crazy white egg is crazy.)

Melt the butter over medium-low heat.

In a minute or two, it’ll look like this. Foamy and golden.

Less than a minute later, it’ll look like this. Brown and smelling all nutty. Scrape the brown bits. Stir often. Don’t let it burn. Transfer to the freezer for 30 minutes.

Get your dry ingredients into a bowl.

30 minutes later, the butter comes out of the freezer.

Scrape the butter into the bowl. Crack an egg, too.

Use your fingertips to make crumbs. Voila.

Grease a pan. Pat 3/4 of the crumb mixture down into it.

Peaches aren't exactly in season (mea culpa), so scooping the pits out proved to be a challenge.

Sprinkle the rest of the crumb mixture atop the peaches. Bake at 375 for 35 minutes or until the edges start to brown.

Like this.

Cut into pretty squares. Try not to eat the entire plate.