Peach Shortbread Cookies

15
Servings
30m
Prep Time
14-16m
Cook Time
44m
Ready In


"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!"

Original recipe yields 15 servings
OK
  • FOR THE COOKIES
  • FOR THE GLAZE

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

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 & Variations


  • Electric Mixer & Microwave

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