These soft-baked cookies are filled with homemade peach jam and there’re the perfect cookie to make during peach season. Enjoy!
Ingredients make 24 cookies
1/2 cup unsalted butter -soft
1/2 cup sugar
1 large egg
1 tsp vanilla
1 3/4 cup flour
1 tsp baking powder
Peach jam -recipe below
1 tbsp milk
7-9 tbsp icing sugar
Directions
- Cream together the butter and the sugar using an electric mixer on medium-low speed.
- Add in the egg and the vanilla. Mix on medium-low speed.
- In a separate bowl, mix together the flour and the baking powder.
- Gradually cut the dry ingredients into the wet ingredients.
- Knead the dough to fully incorporate all the ingredients.
- Line a large cookie sheet with parchment paper.
- Lightly flour a hard surface and place the dough on top. Dust the top with flour too.
- Roll the dough a little thinner than 1/8 inch. You don’t want the dough to be too thick. Thin is better.
- As you roll the dough, lightly flour the dough if it becomes sticky. Flip the dough a few times.
- Using a 3x3 inch cookie cutter, cut out the dough, and place them on the parchment paper. Eight squares will fit on a large cookie sheet.
- Pre-heat the oven to 325 degrees F.
- Put a tsp of jam in the middle of a square and carefully fold.
- Press a fork along the edges to seal.
- Continue with the remaining squares.
- Bake for 14-16 minutes.
- Place the cookies on a wire rack to cool.
- Continue with the remaining cookie dough.
- Mix together the milk and icing sugar using a whisk.
- Place in a small zip lock bag and cut one corner.
- Drizzle the icing on the cookies.
Peach Jam
Ingredients make 4 (125 ml) mason jars
5-6 firm peaches -depending on the size
1/2 cup sugar
2 tbsp freshly squeezed lemon juice
Directions
- Bring a pot of water to a boil and add the peaches.
- Reduce the heat to a low boil and cook the peaches for 5 minutes.
- As the peaches cook, fill a large bowl with ice water.
- Add the cooked peaches to the ice water for 10-15 minutes.
- Remove the peaches from the water and pat dry with paper towels.
- Peel off the peach skin and slice.
- Dice the peach slices and measure 3 cups.
- Purée the peaches.
- Put all the ingredients in a small pot and heat on medium.
- Mix often and reduce the heat a little if needed. There should only be a soft boil.
- Make sure to run the utensil along the bottom of the pot to ensure nothing is sticking. A
silicone or wooden spoon works well.
- Skim any foam that forms at the top as well.
- Continue to cook until the mixture thicken.
- The mixture will begin to turn golden. Continue to cook a little bit longer.
- Bring a pot of water to a boil.
- Put the jam in four small mason jars, leaving a 1/4 inch of space at the top. Screw the lids
on tightly.
- Careful place the jars in the boiling water using a jar lifter for 15 minutes.
- Reduce the heat a little if needed.
- Turn the element off and keep the pot on the stove for 5 minutes.
- Carefully lift out the jars using a jar lifter and let them sit on the counter overnight.
- Store the jam in the fridge.
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