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When making your peach jam for the thumbprint cookies, it's crucial to ensure that it reaches the right consistency. The ideal jam should be thick enough to hold its shape without running out of the cookie once baked. To determine if your jam is thick enough, use the following methods:

Peach Jam Thumbprint Cookies

Indulge in the flavors of summer with these Sweet Summer Bliss Peach Jam Thumbprint Cookies. Combining the buttery goodness of a homemade cookie with a luscious peach jam center, these delightful treats are perfect for sharing at gatherings or enjoying on a sunny afternoon. This easy-to-follow recipe captures the essence of summer and lets you customize your jam filling too! Elevate your baking with this irresistible seasonal cookie that's sure to bring smiles all around.
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Ingredients
  

For the Cookies:

1 cup unsalted butter, softened

3/4 cup granulated sugar

1 large egg yolk

1 teaspoon vanilla extract

2 cups all-purpose flour

1/4 teaspoon salt

1/2 cup powdered sugar (for dusting, optional)

For the Peach Jam:

2 cups fresh peaches, peeled and diced

1 cup granulated sugar

1 tablespoon lemon juice

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon (optional)

Instructions
 

Make the Peach Jam:

    - In a medium saucepan, combine the diced peaches, granulated sugar, lemon juice, and vanilla extract. If you like a hint of warmth, add the cinnamon.

      - Cook over medium heat, stirring frequently, until the mixture begins to bubble. Continue to cook for about 20-25 minutes, or until it thickens. Once thickened, remove from heat and let it cool completely.

        Prepare the Cookie Dough:

          - In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

            - Beat in the egg yolk and vanilla extract until well combined.

              - Gradually add the flour and salt, mixing until just combined. Do not overmix.

                Shape the Cookies:

                  - Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

                    - Roll the cookie dough into balls, about 1 inch in diameter. Place them on the prepared baking sheet, spacing them about 2 inches apart.

                      - Using your thumb or the back of a teaspoon, make an indentation in the center of each cookie.

                        Fill the Cookies:

                          - Spoon a small amount of the cooled peach jam into the indentation of each cookie, being careful not to overfill.

                            Bake:

                              - Bake the cookies in the preheated oven for 12-15 minutes, or until the edges start to turn golden brown. Remove from the oven and let cool on the baking sheet for a few minutes before transferring them to a wire rack.

                                Dust (Optional):

                                  - Once cooled completely, you can lightly dust the cookies with powdered sugar for added sweetness and presentation.

                                    Serve:

                                      - Enjoy these delightful Peach Jam Thumbprint Cookies with a glass of milk or a cup of tea!

                                        Prep Time, Total Time, Servings: 30 minutes | 1 hour (includes cooling time) | 24 cookies