Description
These melt-in-your-mouth peach thumbprint cookies feature a uniquely soft shortbread base achieved by a perfect blend of butter and margarine. Finished with a spiced peach center and a sweet cinnamon glaze, they offer a vintage flavor that stays fresh and tender for days.
Ingredients
- 1/2 cup butter, softened
- 1/2 cup margarine, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 21 ounces peach pie filling, large fruit pieces finely chopped
- 1 cup powdered sugar (for glaze)
- 2-3 tablespoons milk (for glaze)
- 1/2 teaspoon ground cinnamon (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Preheat oven to 325°F (163°C) and grease cookie sheets with cooking spray.
- In a large mixing bowl, cream the softened butter and margarine together with an electric mixer until light and fluffy.
- Stir in the powdered sugar, flour, and vanilla until a smooth dough forms.
- Roll the dough into 2-inch balls and place them on the prepared cookie sheets.
- Use your thumb or a rounded measuring spoon to press a deep indentation into the center of each ball.
- Spoon the chopped peach pie filling into each indentation, being careful not to overfill.
- Bake for 12 to 15 minutes, until the edges are just set but the cookies remain pale.
- Allow the cookies to cool completely on a wire rack before drizzling with the whisked cinnamon glaze.
Notes
To ensure the cookies remain soft, avoid over-mixing the dough once the flour is added. If the dough feels too sticky to roll into balls, refrigerate it for 20 minutes before shaping to make it easier to handle.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Cookies
- Method: Baking
- Cuisine: American