Peach Shortbread Cookies
Recipe: #25010
October 10, 2016
"I love shortbread cookies & esp this version by 1 of my favorite bloggers, Jennifer @ bakeorbreakdotcom. She describes herself as an amateur baker, but there is nothing the least bit amateur about her delicious "low effort, high reward" recipes. She has never failed me & I continue to find treasures like this recipe among her collection that I feel compelled to share. ENJOY!"
Ingredients
- FOR THE COOKIES
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- FOR THE GLAZE
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Nutritional
- Serving Size: 1 (76 g)
- Calories 330.7
- Total Fat - 12.5 g
- Saturated Fat - 7.8 g
- Cholesterol - 32.6 mg
- Sodium - 43.6 mg
- Total Carbohydrate - 53.1 g
- Dietary Fiber - 0.6 g
- Sugars - 35.3 g
- Protein - 2.5 g
- Calcium - 9.3 mg
- Iron - 0.3 mg
- Vitamin C - 0.4 mg
- Thiamin - 0 mg
Step by Step Method
FOR THE COOKIES
Step 1
If there are any lrg pieces of fruit in the preserves, cut them into smaller pieces.
Step 2
Using an electric mixer on med speed, beat the preserves, butter & vanilla until well-combined. Transfer the butter mixture to a sheet of plastic wrap. Shape into a thin disc or a log. Wrap & freeze for 1-2 hrs (or until firm).
Step 3
Preheat oven to 325°F. Line baking sheets w/parchment paper or silicone liners.
Step 4
Whisk together the flour, sugar & salt. Add butter mixture & mix w/a pastry blender or a fork until the mixture resembles fine crumbs. Use your hands to continue mixing the dough until it forms a cohesive dough.
Step 5
Divide the dough in half. Place one half on a lightly floured surface. Roll to a 1/4-inch thickness. Use a 2-in rd cookie cutter to cut out cookies. Repeat w/the other half of the dough.
Step 6
Place the cookies on the prepared pans, leaving about an in between cookies. Bake 14-16 min or until the edges of the cookies begin to brown. Cool the cookies on the pan for 5 min. Then transfer the cookies to a wire rack to cool completely.
FOR THE GLAZE
Step 7
Place the preserves in a microwave-safe bowl. Heat at half power for 30 seconds or until the preserves are thinner & able to be stirred. If there are any lrg pieces of fruit in the preserves, cut them into smaller pieces.
Step 8
Whisk together the warmed preserves, powdered sugar & 1 tbsp milk. Add more milk (1 tsp at a time) until the glaze is smooth & spreadable. Spread the glaze on top of the cooled cookies & allow it to set before serving.
YIELD: Yield is approx 30 cookies or 15 servings at 2 cookies per person.
Tips
- Electric Mixer & Microwave