Thumbprint Cookies with Harvest Ginger Peach
1 cup softened butter
½ cup brown sugar
Extra brown sugar to roll dough in
2 cups all-purpose flour
Bellisari's Harvest Ginger Peach Spread
½ teaspoon vanilla extract
¼ teaspoon salt
Note: Try Bellisari's Blistered Jalapeno & Fig Spread instead of Bellisari's Harvest Ginger Peach Spread
Beat sugar and butter together for approximately 1 minute. Mixture should be fluffy, creamy, and smooth.
Add in flour, vanilla (optional) and salt (optional). Beat on low speed until everything is well combined. Note: Dough should be crumbly but not dry and be able to hold together when pressed in your hand. If it is too dry, add water little by little. If too wet, add flour little by little.
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper and add some butter or oil to the paper so cookies do not stick. Set aside.
Roll dough into 1 inch balls and roll each dough ball in enough sugar to coat it. Place the dough balls on the cookie sheet. For each cookie, use your thumb to press down in the center of each ball. Fill each thumbprint with about ½ teaspoon of Bellisari’s Harvest Ginger Peach Spread.
Bake cookies for 15-18 minutes at 350. Cookies should be a light golden brown. Let them cool and enjoy!