Description
These scientifically-perfected peach thumbprint cookies utilize a specific fat ratio to ensure a sturdy yet tender short-crumb texture. Topped with a spiced cinnamon glaze and sweet peach filling, they offer a professional-grade balance of fruit and pastry.
Ingredients
- 113g unsalted butter, softened
- 113g margarine, softened
- 90g powdered sugar
- 250g all-purpose flour
- 1 teaspoon vanilla extract
- 21 ounces peach pie filling
- Powdered sugar (for glaze)
- Milk (for glaze)
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat oven to 325°F (163°C) and lightly grease two heavy-gauge cookie sheets with cooking spray.
- In a large bowl, cream the softened butter and margarine with an electric mixer until light and fluffy.
- Sift in the powdered sugar, flour, and vanilla, then stir with a wooden spoon or spatula until a cohesive, clay-like dough forms.
- Roll the dough into 2-inch spheres (about 40-42g each) and place them 2 inches apart on the prepared baking sheets.
- Press a deep indentation into the center of each ball using a rounded half-tablespoon measuring spoon and fill each cavity with chopped peach pie filling.
- Bake for 12-15 minutes until the edges are set and matte, then immediately transfer to a wire rack to cool.
- Whisk together the glaze ingredients (powdered sugar, milk, and cinnamon) to a heavy cream consistency and drizzle over the cooled cookies.
Notes
For the best results, ensure your butter and margarine are softened to room temperature before creaming to allow for maximum air incorporation. If the dough feels too soft to handle, a brief 15-minute chill in the refrigerator will make shaping much easier and help the cookies maintain their height during the bake.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American