Desserts & Drinks,  Food

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

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

DO NOT preheat the oven – this cookie dough has to chill before baking. 

  1. 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. 
  2. 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. 
  3. Add the eggs, one at a time, mixing after each addition. Mix in the baking soda and salt. Stir until they’re thoroughly incorporated. 
  4. 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.) 
  5. When you’re ready to bake, preheat the oven to 350 degrees F., rack in the middle position. 
  6. 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.) 
  7. 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.) 
  8. 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.

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