Peach Jam Shortbread Cookies {Recipe}

Just a few weeks ago I introduced you all to Abby Dodge’s Vanilla Shortbread Cookies. Remember? We spruced them up into Sweet Lavender Vanilla Shortbread Cookies. And they were delicious (if I do say so myself;)

With it being peach season at the moment, I found myself craving peach desserts. Now, I am not a huge pie person so a peach pie was out of the question. I kept coming back to these shortbread cookies. I figured I would combine them with an old classic and enjoy a sweet yet bite size dessert. They are the perfect treat to bring to an end of summer party!

This Vanilla Shortbread Cookie Recipe by Abby Dodge is so incredibly adaptable. It is near perfect.

And so I bring you Peach Jam Shortbread Cookies….

Ingredients:

Shortbread Cookie:

12 oz. unsalted butter, softened
3 1/3 cups unbleached all-purpose flour
2 Tbsp cornstarch
1 tsp. salt
1 1/3 cup confectioner’s sugar
1 Tbsp pure vanilla

Peach Jam (according to Ball Canning):

1 1/3 cups local, chopped, peeled peaches
3 tsp lemon juice
1 1/2 Tbsp Ball Real Fruit Classic Pectin
1 2/3 cups granulated sugar

Method:

Shortbread:

Mix the Shortbread Cookies according to this recipe here. Instead of spreading them on a cookie sheet, use a mini muffin tin to press them into, leaving a dip in the center of each “muffin”. Alternatively you could shape them into a small cookie shape dropping them onto a greased cookie sheet also leaving a dip in the center of each one.

Bake at 350 degrees for ~20 minutes or until just browned.

Jam:
Adapted from Ball Canning Peach Jam Recipe

Mash the chopped peaches in a small pot. Add lemon juice. Place over high heat stirring constantly and add pectin. Bring to a rolling boil and then add all of the sugar.

Return mixture to full rolling boil. Boil hard for 1 1/2 minutes (the extra half minute allows the jam to become thicker which is what you want for this cookie).

Place jam into washed (doesn’t need to be sterilized) mason jars.

Cookie:

When cookies have cooled, drop a spoonful of jam into the center of each one. The jam will thicken as it continues to cool.

Lauryn’s Notes:

You don’t want to use too much jam for each cookie as the flavor of the shortbread is amazing on its own and you don’t want it to be overpowered by the sweetness of the jam.

Also, you will have a bunch of extra Peach Jam. Place the rest of the jam in the fridge or freezer and use up over the next week or two. I LOVE this mixing Peach Jam with Jalapeno Jelly and serving over cheese;) YUM!

As always, let me know how you like the recipe!!

About Lauryn Blakesley

A woman out to explore, celebrate, and enjoy everything that my community and living locally has to offer. Blessed with three beautiful children and an incredible husband, our family embraces adventure while dreaming of what is to come. Lover of knitting, running (although mostly after little ones right now), the color orange, fun accessories, fall, tea, and a clean kitchen floor. I spend my days in awe of my family and trying to teach my three to treat others as they would want to be treated.

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