Description
These oversized, buttery thumbprint cookies are packed with chunky peach pie filling and finished with a warm cinnamon glaze. They offer a delightful contrast between a melt-in-your-mouth shortbread base and a vibrant, fruity center that mimics a classic peach cobbler.
Ingredients
- 1/2 cup softened butter
- 1/2 cup softened margarine
- 1/2 cup powdered sugar (for dough)
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 21-ounce can peach pie filling
- 1 cup powdered sugar (for glaze)
- 1-2 tablespoons milk
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F and coat two large cookie sheets with cooking spray.
- In a large bowl, use an electric mixer to cream the softened butter and margarine together until the mixture is light and fluffy.
- Using a spoon, stir in the powdered sugar, flour, and vanilla, mixing and pressing until the dough transforms from crumbly to smooth.
- Roll the dough into 2-inch balls, place them on the prepared sheets, and press a deep indentation into the center of each ball using your thumb or a spoon.
- Chop the peach pie filling into small pieces and spoon the fruit into each cookie indentation until it is slightly overflowing.
- Bake for 12 to 15 minutes until the edges are just set, then let the cookies cool completely on a wire rack.
- Whisk together the glaze ingredients (powdered sugar, milk, cinnamon, and vanilla) and drizzle over the cooled cookies using a plastic bag with a snipped corner.
Notes
To ensure the best texture, make sure the fats are fully at room temperature before creaming. If your peach filling has a lot of extra syrup, you may want to drain a small amount before chopping the fruit to prevent the juice from running over the sides of the cookie during the bake.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American