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Peach Shortbread Cookies

Here's how you make Peach Shortbread Cookies
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  • Servings: 15
  • Prep: 30m
  • Cook: 14-16m
  • The following recipe serves 15 people.

Ingredients

The ingredients are:
  • FOR THE COOKIES
  • 2 tablespoons peach preserves
  • 1 cup unsalted butter (softened)
  • 1/2 teaspoon vanilla extract
  • 2 2/3 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • FOR THE GLAZE
  • 1 tablespoon peach preserves
  • 2 cups powdered sugar (sifted)
  • 1 to 2 tablespoons milk
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

Don't forget the following tips and variations.
  • Electric Mixer & Microwave

We hope you enjoy this recipe!

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