Peachy Thumbprint Cookies
This is another recipe adapted from Joanne Fluke’s Lake Eden Cookbook and I honestly can’t say enough about how wonderful these cookies (along with all the other cookie recipes in this book) turn out- chewy buttery and delicious. In the original recipe she used berry jam but this version uses peach jam instead.
Peachy Thumbprint Cookies
Ingredients:
1 and ½ cups melted butter
2 cups white sugar
½ cup melted jam
2 beaten eggs
½ tsp baking soda
1 tsp salt
4 cups flour (pack it down in the cup when you measure – don’t sift it)
cup white sugar for later
cup berry jam for later Method:
DO NOT preheat the oven – this cookie dough has to chill before baking.
1 and ½ cups melted butter
2 cups white sugar
½ cup melted jam
2 beaten eggs
½ tsp baking soda
1 tsp salt
4 cups flour (pack it down in the cup when you measure – don’t sift it)
cup white sugar for later
cup berry jam for later Method:
DO NOT preheat the oven – this cookie dough has to chill before baking.
- Melt the butter in a large microwave-safe bowl. Add the white sugar and mix it in thoroughly. Let the bowl sit on the counter while you do the next step.
- Melt the jam in the microwave or in a saucepan over low heat. Once it’s the consistency of syrup, mix it in with the butter and sugar.
- Add the eggs, one at a time, mixing after each addition. Mix in the baking soda and salt. Stir until they’re thoroughly incorporated.
- Add the flour in one-cup increments, mixing after each addition. Give a final stir, cover the mixing bowl with plastic wrap, and refrigerate the dough for at least 2 hours. (Overnight’s even better.)
- When you’re ready to bake, preheat the oven to 350 degrees F., rack in the middle position.
- Place cup sugar in a small bowl on the counter. You’ll use it to coat your cookies. Roll the chilled dough into walnut-sized balls with your impeccably clean hands. Roll the balls in the bowl with the sugar, and then place them on a greased standard-sized cookie sheet, 12 cookies to a sheet. (Alternatively, you can spray your cookie sheets with Pam or another nonstick cooking spray instead of greasing them, or simply line them with parchment paper.)
- Flatten the dough balls with a greased spatula. Make a small indentation with your thumb or index finger in the center of each cookie. Fill the indentation with a small bit of jam (about teaspoon.)
- Bake the cookies for 10 to 12 minutes at 350 degrees F. Let them cool for 2 minutes on the cookie sheet, and then transfer them to a wire rack to finish cooling. (If you used parchment paper, all you have to do is pull the cookie-laden paper onto the wire rack.)
These cookies freeze well. Roll them up in foil, put them in a freezer bag.
