Description

These elegant Peach Thumbprint cookies feature a scientifically balanced crumb that combines butter and margarine for the perfect texture. Filled with sweet peach pie filling and finished with a spiced cinnamon glaze, they offer a sophisticated take on a classic Victorian-inspired treat.

Ingredients

1/2 cup unsalted butter, softened
1/2 cup margarine, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1 teaspoon vanilla extract
1/2 cup peach pie filling, finely chopped
1 cup additional powdered sugar (for glaze)
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract (for glaze)

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Instructions

Preheat the oven to 325°F (163°C) and prepare your baking sheets with a light coating of cooking spray.
In a large glass bowl, cream the softened butter and margarine with a hand-held mixer until the mixture is pale and fluffy.
Using a wooden spoon, gradually stir in the powdered sugar, flour, and vanilla extract until just combined into a pliable dough.
Shape the dough into two-inch spheres and place them on the prepared baking sheets.
Use your thumb or a measuring spoon to press a deep, even well into the center of each sphere.
Fill each well with finely chopped peach pie filling and bake for 12 to 15 minutes until the edges are set.
Cool on the pan for five minutes before moving to a wire rack; once fully cooled, drizzle with a glaze made of powdered sugar, milk, cinnamon, and vanilla.

Notes

For the cleanest appearance, finely chop the fruit in the pie filling before measuring so it fits neatly into the dough wells. Ensuring your fats are at a consistent room temperature before mixing prevents the dough from spreading too much during baking.

Prep Time: 20 mins
Cook Time: 15 mins
Category: Cookies
Method: Baking
Cuisine: American