Description
These delightful peach thumbprint cookies combine a tender, buttery base with a vibrant fruit center using a clever pie-filling shortcut. Finished with a warm cinnamon glaze, they offer a sophisticated bakery-style treat that is remarkably simple to prepare for any occasion.
Ingredients
- 1/2 cup butter, softened
- 1/2 cup margarine, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 cup peach pie filling, chopped
- 1 cup powdered sugar (for glaze)
- 1-2 tablespoons milk
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Preheat your oven to 325°F (165°C) and grease two large cookie sheets or line them with parchment paper.
- In a large mixing bowl, cream the softened butter and margarine together with an electric mixer until light and fluffy.
- Using a sturdy spoon, stir in the powdered sugar, flour, and vanilla until the mixture forms a smooth dough ball.
- Roll the dough into two-inch balls and place them on the prepared sheets, then use your thumb or a rounded spoon to create a deep indentation in the center of each.
- Finely chop any large pieces of peach in the pie filling and spoon a small amount into each indentation.
- Bake for 12 to 15 minutes until the edges are set; remove from the oven and let the cookies cool completely on a wire rack.
- Whisk together the glaze ingredients until smooth and drizzle over the cooled cookies using a spoon or a plastic bag with the corner snipped off.
Notes
For the best results, ensure your fruit pieces are chopped very small so they stay nestled within the cookie during the baking process. If your kitchen is particularly warm, you can chill the dough for 15 minutes before rolling to help the cookies maintain their height and prevent spreading.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American