Peach Thumbprint Cookies
Peach Thumbprint Cookies
1 stick unsalted butter, room temperature
1/2 cup vegetable shortening
1/3 cup sugar
1/3 cup brown sugar
2 large egg yolks
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon salt
6 oz peach or apricot jam
melted chocolate, optional
Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper or a silicone baking mat. Set aside.
Cream together the butter, shortening, sugar, and brown sugar with an electric mixer at medium speed for 2 minutes or until fluffy. Add the egg yolks, vanilla and salt and beat until well combined. Reduce the mixer speed to low and gradually add the flour, mixing until well blended.
Add dough to pastry bag with a decorative tip and pipe straight down on your sheet to form the rounds about 1" in size. Then Press down on the center of the cookie rounds with your thumb to make shallow indentations. NOTE: If you choose not to make decorative cookies as shown, simply measure about 2 teaspoons of dough for each cookie and roll into balls.
Bake the cookies for 10 minutes, then remove from the oven. Place about 1 teaspoon jam into the indentation of each cookie. Bake an additional 5 to 10 minutes, or until lightly browned. Remove from the oven and cool on baking sheets for 5 minutes, then transfer to a wire rack to cool. Drizzle with melted chocolate. Enjoy!
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1 stick unsalted butter, room temperature
1/2 cup vegetable shortening
1/3 cup sugar
1/3 cup brown sugar
2 large egg yolks
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon salt
6 oz peach or apricot jam
melted chocolate, optional
Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper or a silicone baking mat. Set aside.
Cream together the butter, shortening, sugar, and brown sugar with an electric mixer at medium speed for 2 minutes or until fluffy. Add the egg yolks, vanilla and salt and beat until well combined. Reduce the mixer speed to low and gradually add the flour, mixing until well blended.
Add dough to pastry bag with a decorative tip and pipe straight down on your sheet to form the rounds about 1" in size. Then Press down on the center of the cookie rounds with your thumb to make shallow indentations. NOTE: If you choose not to make decorative cookies as shown, simply measure about 2 teaspoons of dough for each cookie and roll into balls.
Bake the cookies for 10 minutes, then remove from the oven. Place about 1 teaspoon jam into the indentation of each cookie. Bake an additional 5 to 10 minutes, or until lightly browned. Remove from the oven and cool on baking sheets for 5 minutes, then transfer to a wire rack to cool. Drizzle with melted chocolate. Enjoy!
Photography is the property of and copyrighted to ©Welcome Home.
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