Peach Raspberry Thumbprint Cookies
User Reviews
5
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Prep Time
9 hrs 12 mins
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Cook Time
9 hrs 12 mins
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Servings
42 cookies
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Course
Dessert
Peach Raspberry Thumbprint Cookies
Description
Peach Raspberry Thumbprint Cookies are classic shortbread-style cookies flavored with almond extract, delivering a tender, crumbly texture. The dough is chilled to firm up, then portioned into one-inch balls. Each cookie is indented in the center to hold a dollop of peach raspberry freezer jam, which bakes into a soft, fruity filling. After baking to a light golden edge, the cookies are cooled and finished with a drizzle of powdered sugar glaze made with half-and-half or milk, adding a smooth, sweet contrast.
The almond extract in the dough complements the stone fruit and berry jam, enhancing the dessert’s flavor profile. The jam preserves its bright sweetness through baking, and the glaze adds an elegant finishing touch. These cookies suit serving at casual gatherings, holidays, or as a snack with coffee or tea.
The recipe notes suggest using salted butter or adding salt if using unsalted butter. For more polished presentation, additional jam can be added mid-bake to fill the thumbprint wells, and the glaze can be drizzled with a squeeze bottle. Cookies can also be served plain or simply dusted with powdered sugar.
Ingredients
- FOR THE COOKIES:
- 1 cup butter softened
- ⅔ cup sugar
- ½ teaspoon almond extract flavoring
- 2 cups all-purpose flour
- ½ cup Peach Raspberry freezer jam or your favorite jam
- FOR THE GLAZE:
- 1 cup powdered sugar
- 2-3 teaspoons half-and-half or milk
Instructions
- Combine softened butter, sugar and ½ teaspoon almond flavoring in bowl of a stand mixer.
- Beat at medium speed, scraping bowl often, until soft and fluffy
- Add flour; beat at low speed, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour or until firm.
- Preheat oven to 350°F. Line two sheet pans with parchment paper for easy clean up.
- Scoop and shape dough into 1-inch balls. I use a small ice cream scoop.
- Place cookies 2 inches apart onto prepared cookie sheets. Make an indentation in center of each cookie with thumb (edges may crack slightly) or a round-ended utensil. Fill each indentation with about ¼ teaspoon jam.
- Bake 14-18 minutes or until edges are lightly browned.
- Let stand 1 minute on cookie sheets then remove to cooling rack. Cool completely.
- Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.
- You can also serve these cookies plain or with a dusting of powdered sugar.
Notes
- If using unsalted butter, add a pinch of salt to the dough to balance flavors.
- For a more polished look, add jam before baking; remove after 10 minutes to add a bit more jam and continue baking.
- Glaze can be drizzled with a spoon or fork for a casual finish, or with a squeeze bottle for neat, uniform lines.
User Reviews
Overall Rating
5
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