Description

These delightful Peach Thumbprint Cookies combine a scientifically-balanced shortbread base with a sweet, spiced peach center. The unique blend of butter and margarine ensures a sturdy structure that perfectly holds the fruit filling through every bite.

Ingredients

1/2 cup (1 stick) unsalted butter, softened
1/2 cup (1 stick) margarine, softened
3/4 cup powdered sugar
2 cups all-purpose flour
1 teaspoon vanilla extract
21 ounces peach pie filling
1/2 cup extra powdered sugar (for glaze)
1 tablespoon milk
1/4 teaspoon cinnamon
1/4 teaspoon extra vanilla extract (for glaze)

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Instructions

Preheat your oven to 325°F (163°C) and line two large cookie sheets with parchment paper or non-stick spray.
In a large glass bowl, use a hand-held electric mixer to cream together the softened butter and margarine until light and fluffy.
Stir in the 3/4 cup powdered sugar, flour, and 1 teaspoon vanilla extract by hand using a spatula until a cohesive dough forms.
Roll the dough into uniform 2-inch balls and place them 2 inches apart on the prepared baking sheets.
Use a rounded half-tablespoon measuring spoon to press a deep indentation into the center of each dough ball.
Chop the peach pie filling into small, pea-sized pieces using kitchen shears and spoon a small amount into each cookie well.
Bake for 12 to 15 minutes until the cookies are set and pale; allow them to cool on the sheet for 5 minutes before moving to a wire rack.
Whisk together the remaining powdered sugar, milk, cinnamon, and vanilla to create a glaze, then drizzle it over the completely cooled cookies.

Notes

To ensure the cleanest indentations without the dough sticking, lightly dip your thumb or measuring spoon in flour before pressing into the centers. If your kitchen is particularly warm, chilling the rolled dough balls for 10 minutes before adding the fruit filling will help maintain their sharp definition during the bake.

Prep Time: 25 mins
Cook Time: 15 mins
Category: Dessert
Method: Baking
Cuisine: American