I went into my refrigerator the other and day to load some things in there, and found that the peach freezer jam I made over the summer was taking up far too much room. It was time to use some of that sweet stuff up! I decided to make a few batches of these cookies with the peach and some blackberry preserves I had.
They are a simple cookie and were gobbled up pretty quickly. Hope you like them.
Peach and Blackberry Knuckleballs
(Butter Cookies with Preserves)
3/4 cup butter
1/2 cup sugar
1 whole egg
1 egg yolk
1 3/4 cup flour
1/4 tsp salt
1 tsp vanilla
1/2 tsp almond extract
1 tsp orange zest
1 /2 – 3/4 cup preserves of your choice
Cream the butter sugar and eggs together in a large bowl. Add the salt and flour a half cup at a time until incorporated. Now add the vanilla, almond extract and orange zest. Do not over-beat.
Chill dough for 20-30 minutes.
Preheat oven to 375 degrees.
Roll into 1-2 inch balls and put on parchment lined baking sheets. Using your knuckle, make indentations in the tops of the cookies. Put the preserves in the indentations. (I spoon the preserves into a ziploc baggie and cut a whole in the corner, then squeeze the preserves out….much neater process this way.)
Bake the cookies for 12-14 minutes until set and the bottoms are golden. Cool on wire rack. Dust with confectioner’s sugar when cool, if desired. Store in covered containers btw wax or parchment paper.
What did I love about this recipe? This came together quickly and makes a nice, flavorful, non chocolate cookie….for those in your life who prefer plain cookies.
What didn’t I love about this cookie? Not much, really. The dough was lovely to work with…but come on….a cookie without chocolate? Really?