Description
These heritage-style shortbread cookies combine a soft, buttery base with a sweet, jammy peach filling and a delicate cinnamon-spiced glaze. They offer a nostalgic, melt-in-your-mouth texture that makes them an enduring favorite for any cookie jar.
Ingredients
- 1/2 cup butter, softened
- 1/2 cup margarine, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1 teaspoon pure vanilla extract
- 1 can peach pie filling, finely chopped
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract (for glaze)
Instructions
- Preheat your oven to 325°F and lightly coat two cookie sheets with cooking spray.
- In a large bowl, cream the softened butter and margarine together with a hand-held mixer until the mixture is light and fluffy.
- Stir in the powdered sugar, flour, and vanilla using a sturdy spoon until a soft, cohesive dough forms.
- Roll the dough into two-inch balls and place them on the prepared cookie sheets.
- Press a deep, even indentation into the center of each ball using your thumb or a rounded measuring spoon.
- Fill each well with a generous spoonful of the finely chopped peach pie filling.
- Bake for 12 to 15 minutes until the edges are set and pale; let rest briefly before moving to a wire rack to cool.
- Whisk together the glaze ingredients (powdered sugar, milk, cinnamon, and vanilla) and drizzle over the cooled cookies.
Notes
For the cleanest presentation, ensure your peach pieces are chopped very small so they sit neatly inside the thumbprint well without spilling over the edges. If your kitchen is particularly warm, you can chill the rolled dough balls for 15 minutes before pressing the centers to help the cookies maintain their height while baking.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American