These cookie gems are the perfect addition to the holiday cookie exchange or Santa’s plate of treats. Sugar thumbprint cookies are filled with ginger-spiced peach preserves and adorned with a drizzle of chocolate.
20m
PREP TIME
12m
COOK TIME
175
CALORIES
11
INGREDIENTS
Servings: 27 (2-cookie)
Ingredients
- 3 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 cup sugar
- 1 egg
- 3 tablespoons heavy cream
- 2 teaspoons McCormick® All Natural Pure Vanilla Extract, divided
- 1 cup peach preserves
- 1/2 teaspoon McCormick® Ground Ginger
-
1
package
(12 ounces)
semi-sweet chocolate chips
![substitution]( "substitution")
Substitutions available
- milk chocolate chips
INSTRUCTIONS
- 1 Mix flour, baking powder and salt in large bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, cream and 1 teaspoon of the vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate at least 1 hour or until firm.
- 2 Preheat oven to 350°F. Mix peach preserves and ginger in small bowl. Set aside. Shape dough into 3/4-inch balls. Place 2 inches apart on parchment-lined baking sheets. Use a 1 teaspoon measuring spoon to make an indentation in center of each cookie. Fill indentations with peach preserve mixture (about 1/2 to 1 teaspoon each). Refrigerate cookie sheets 30 minutes before baking. (Refrigerate remaining dough while baking each batch of cookies.)
- 3 Bake 10 to 12 minutes or until lightly browned around the edges. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
- 4 For the Chocolate Drizzle, place chocolate chips in microwave-safe bowl. Melt as directed on package. Stir in remaining 1 teaspoon vanilla. Transfer chocolate to large resealable plastic bag or piping bag. Drizzle over cooled cookies. Store cookies in airtight container up to 5 days.
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