This Thumb-print Peach Cookie Recipe is made with peach jam and chocolate.
The combination of peaches and chocolate makes this snack mouth-watering and scrumptious!
A great idea for a Holiday Cookie baking recipe.
(Also a great recipe for using up that left-over jam in the fridge or on the pantry shelf.)
Not only do these peach cookies taste amazing, but they are so quick and easy to make too!
If you prefer to make them using another type of jam instead of peach, that will work equally as well!
2 cups all-purpose flour
1 cup butter, softened
1/2 cup icing sugar (confectioner's sugar)
1/8 tsp. salt
1/4 tsp. baking powder
1/4 to 1/2 cup peach jam
1/4 cup semi-sweet chocolate chips (melted)
In a bowl, cream together the butter and the icing sugar.
Add the flour, baking powder and salt and combine into a soft dough.
Roll the dough into 1/2 to 3/4 inch size "balls", and place them on a baking tray lined with parchment paper, about 2 inches apart.
Press your thumb into the center of each ball of dough to create an indentation.
Using a tiny spoon, fill the indentation with the peach jam.
Bake at 350° F for 8 - 10 minutes or until the edges of the peach cookies turn golden in colour.
Remove cookies from the oven and let them cool on the baking sheet.
When cookies are cool, drizzle the tops with melted chocolate chips, as shown in the pictures. (I use a tiny hole made in the tip of a cake icing bag, with the melted chocolate added into it).
Makes about 24 cookies.
You can easily substitute the peach jam with any other type of fruit jam or fruit spread, according to your preference.
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