• Dice enough peaches to make 1 cup. Zest 1 lemon. Cut the lemon in half and take one half to squeeze over the diced peaches. The other half juice and set aside. The acid from the lemon juice will help the peaches keep their color. Drain in a colander to allow runoff of liquids.
• Weigh or measure the flour, baking powder, cinnamon, and salt into a bowl, whisk to blend, then set aside.
• Cream the sugars and the butter (about 2 minutes) in a stand or hand-held mixer. Add the lemon juice, lemon zest, and vanilla extract and blend. Turn the mixer to a low speed and slowly add the flour mixture until just incorporated. The dough is going to be stiff.
• Add the drained peaches to the mixing bowl and mix till the peaches are through the cookie dough. Don't over-mix, or the peaches will turn into tiny pieces. Cover the mixer bowl and put it into the refrigerator for 15 minutes.
• Preheat the oven to 350°F (175°C or 180°C) and prepare two cookie pans by lining them with parchment paper. Using a medium-size cookie scoop, put 12 mounds on the pan and bake for 13-15 minutes. Allow the cookies to sit on the cookie sheet pan for a couple of minutes after taking the cookies out of the oven. Then move the cookies to a cooling rack.

GLAZE

• Weight or measure the powdered sugar and add to a mixing bowl along with the vanilla bean paste. Start the mixer on the lowest setting and add 2 tablespoon of milk. Blend till all the sugar is incorporated, then turn the mixer to medium speed. I added all 4 tablespoons of milk, but you can determine if you like it a little thinner or thicker.