ShoppingCart $0.00
Thumbprint Peach with Ice Wine Jam Shortbread

Thumbprint Peach with Ice Wine Jam Shortbread

Desserts | Easy | 30 minutes
Desserts
Easy
Read mode Print

Recipe details

Ingredients

Shop ingredients
Add to List

Directions

  1. Combine butter, sugar and icing sugar in a bowl. Beat with hand mixer until light and creamy. Combine flour and salt and add to butter mixture until flour is absorbed and mixture is crumbly.
  2. Gently knead mixture until dough makes a ball. Roll dough into 12 inch (30 cm) long log. Cut into 1/2 inch (1 cm) thick slices and roll into balls. Place onto 2 parchment lined baking sheets 2 inches (5 cm) apart.
  3. Press each cookie with thumb to make a hollow. Cover and refrigerate 15 minutes. Uncover and bake at 300° F (150° C) for 10 minutes. Press thumb to remake hollow.
  4. Place 1/2 tsp (2 mL) of jam into each hollow and continue to bake until cookies are golden – about 5 minutes. Transfer to a rack to cool.

Recipes to discover

Maple and Cranberry Biscotti
Prep time 15 minutes
Cook time 35 minutes
Maple and Cranberry Biscotti
Dried-blueberry and almond biscotti
Prep time 15 minutes
Cook time 1 hour
Dried-blueberry and almond biscotti
Pumpkin and dark chocolate chip cookies
Prep time 15 minutes
Cook time 15 minutes
Pumpkin and dark chocolate chip cookies
Show More

Cookie collection and updated privacy commitment

We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment. Learn more