Description

These oversized, buttery cookies are a delightful twist on a classic, trading jam for hearty chunks of peach pie filling. Finished with a warm cinnamon glaze, they offer a perfect balance of flaky shortbread and sweet, gooey fruit.

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 (21-ounce) can peach pie filling
1/2 cup powdered sugar (for glaze)
1/2 teaspoon ground cinnamon
2 tablespoons milk
1/2 teaspoon vanilla extract (for glaze)

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Instructions

Preheat your oven to 325°F and line cookie sheets with parchment paper or coat with cooking spray.
In a large bowl, cream together the softened butter and margarine using an electric mixer until the mixture is light and fluffy.
Stir in the powdered sugar, all-purpose flour, and vanilla extract until a cohesive dough forms.
Roll the dough into 2-inch balls and place them on the prepared cookie sheets with space in between.
Create a deep indentation in the center of each ball using a thumb or a rounded measuring spoon.
Chop the peach slices from the pie filling into smaller pieces and spoon them into the centers of the cookies.
Bake for 12 to 15 minutes or until set, then allow the cookies to cool completely on a wire rack.
Whisk together the powdered sugar, milk, cinnamon, and vanilla for the glaze and drizzle it over the cooled cookies.

Notes

For the best results, ensure your butter and margarine are completely softened to prevent the dough from being too crumbly to roll. If the dough seems dry at first, keep mixing as the warmth from the mixer will eventually bring it together into a smooth, rollable consistency.

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