Peach Thumbprint Cookies
Peach Thumbprint Cookies are awesome! Here’s my final Thumbprint Cookie recipe for awhile. 🙂 I made four different kinds this holiday season: Pumpkin Pecan, Lemon Curd, Blueberry and Peach. All of them turned out fantastic and each one was certainly drool-worthy. These luscious peach cookies had dabs of Peach preserves put in the thumbprint cavity. Then they were iced with a delectable vanilla powdered sugar icing. Triple yum. 🙂
We had a special request for Thumbprint Cookies come through from John’s office. So I was up to my ears in cookie dough, icing and preserves for a full day last week. We parceled out the goodies but still had enough left over to stash in our freezer. John likes to give out goodies frequently, and since the freezer is getting low, it’s time to get baking again.
These are not the easiest Christmas cookies to make. I crunch the dough (crumbs) in my hands. After one crunch with my right hand I move the dough to the left hand and crunch with that hand. I crunch the dough about 50 times total (and pretty fast) before the dough is pliable enough. By that time, all the ingredients are adhering together and I can crunch the dough into a ball. If you have carpal tunnel syndrome or extremely weak fingers, then you need to look for a different recipe. If you’re not ambidextrous when you start, you will be by the time you finish this recipe. 🙂
For a single batch it takes me about 15-20 minutes to roll the dough (crumbs) into balls. The rest is pretty easy. If the dough crumbles when you try to make a thumbprint in the tops, simply pick up the dough and rework it about 15 more times. It should come together and not crumble when you try to put your thumb into the balls. Spoon very small one-quarter teaspoonfuls of peach jam or preserves; bake, and then glaze when cool. So delightful.
If you enjoy a little dab of peach preserves in your cookies, then this cookie is for you! Peach Thumbprint Cookies will go like wild fire at any office or holiday party, Christmas Cookie Exchange or even tailgating parties during the winter season. Be prepared to enjoy each morsel down to the last crumb. 🙂
Peach Thumbprint Cookies are heavenly.
If you enjoy peach desserts, this one is a winner!
Every bite will knock your socks off!
Here’s what I did.
I used these ingredients for the cookies.
Soften butter. Add sugar, salt and vanilla.
Mix ingredients with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods.
Stir with a heavy metal spoon until all ingredients are mixed thoroughly. Chill dough one hour.
Grab a handful of crumbs.
Scrunch/crunch dough with your hands. I transferred the dough from my right hand to my left hand after every crunch. This saves wear and tear on your dominant hand. You’ll need to do about 50 crunches before the ingredients are malleable and pliable enough to crunch into a ball. The ingredients should stick together by this time.
Place balls of dough on greased cookie sheets.
Place a thumbprint in each cookie. You can also use the back of a 1/8 or 1/4 teaspoon measuring spoon if you prefer. If the cookie crumbles, simply rework it with about 15 more crunches until it is pliable. When you insert a thumbprint, the dough should not crumble apart if you’ve worked it enough.
Fill thumbprint cavities with 1/8 to 1/4 teaspoon peach jam or preserves.
Bake at 350 for 15-20 minutes. Cool completely.
Remove cookies to cooling racks. You will want to space them out a little more than this.
I used these ingredients for the icing.
Whisk ingredients to combine. Use only enough milk necessary to make a thick icing.
Spoon icing ingredients into a zip-lock bag. Clip off a very small corner. This is three or four batches. Don’t put this much icing in a bag or it will burst. The icing will come out the top and the bottom and you will have a real mess on your hands.
Pipe icing over top of cooled cookies on cooling racks.
These cookies are terrific for holiday baking and Christmas Cookie Exchanges.
These delightful cookies will have everyone coming back for more!
While Thumbprint Cookies are traditionally made around Christmas, these can be made year round.
Here’s the recipe.
PEACH THUMBPRINT COOKIES
(My own concoction)
Peach Thumbprint Cookies
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 1/2 tsp. vanilla extract
- 2 1/4 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1/4 tsp. sea salt
- 1/2 cup peach jam or preserves
- 1 1/2 cups powdered sugar
- 2 tbsp. 2% milk (or as needed to make of spreading consistency)
- 1 1/2 tsp. vanilla extract
- Soften butter.
- Add sugar, vanilla and salt and mix with an electric mixer until well mixed.
- Add in flour and mix with a spoon until well combined.
- Mixture will be dry and crumbly.
- Refrigerate dough at least one hour.
- Crunch dough together in your hands, moving from hand to hand until the dough sticks together and you can shape into balls.
- Place on greased cookie sheets. Use your thumb or forefinger to make an indentation in the center of each cookie.
- Spoon about 1/8 to 1/4 teaspoon of peach jam into each indentation.
- Bake at 350° for about 15-20 minutes or until done.
- Rotate pans half way through cooking time.
- After cookies cool completely, glaze with powdered sugar icing.
- Combine the glaze ingredients in a small bowl and whisk until smooth.
- Spoon mixture into a Zip-Lock bag and cut off a small corner.
- Place cookies on cooling racks.
- Drizzle glaze over cooled cookies.
- Allow icing to set before serving.
© Can’t Stay Out of the Kitchen
These are great for tailgating parties during the winter months, too.
Every bite will have you swooning.
Peach Thumbprint Cookies will cure any sweet tooth craving you have.