Peach Pie Thumbprint Cookies
Peach Pie Thumbprint Cookies feature a shortbread type cookie with peach pie filling, drizzled with a yummy cinnamon glaze. A miniature peach pie, so delicious!
Ingredients
For the cookies;
1 stick butter
1 stick margarine
3/4 cup powdered sugar
2 cups flour
1 teaspoon vanilla
1/2 of a 21 ounce can peach pie filling or peach jam (Pick up at Bonnes Amies kitchen)
For the glaze:
3/4 cup powdered sugar
2 1/2 tablespoons milk
1/2 teaspoon cinnamon
1/4 teaspoon vanilla
INSTRUCTIONS
For the cookies:
Preheat oven to 325°. Coat 2 cookie sheets with cooking spray.
In a large bowl, cream butter and margarine with a hand-held electric mixer until fluffy. With a spoon, stir in powdered sugar, flour, and vanilla and mix until combined.
Roll into 2” balls and place onto cookie sheets.
Make an indentation in the center of each cookie. Fill with pie filling.
Bake 12-15 minutes. Let cool on a wire rack.
For the glaze:
Sift powdered sugar into a small bowl. Add milk, cinnamon, and vanilla; mix until smooth.
Spoon into a plastic bag, snip off a corner and drizzle glaze over cooled cookies.
NOTES
When you add in the flour, powdered sugar and vanilla the dough seems as though it will never get mixed. Just keep mixing with a spoon and after a [little] while it will be the perfect consistency to roll into balls. If the peaches in the filling are too big just cut them into smaller pieces so they fit into the indentation of the cookies. Butter and margarine are not the same things. Butter comes either salted or unsalted and is called butter. (I used unsalted). Popular brands of margarine are Blue Bonnet or Imperial, and is usually called vegetable oil spread. Make sure you use 1 stick of each or they probably won’t turn out right. As you can see in the photos these cookies are very light.
