Peach Shortbread Cookies

Step 1

If there are any large pieces of fruit in the preserves, cut them into smaller pieces.

Step 2

Using an electric mixer on medium speed, beat the preserves, butter, and vanilla until thoroughly combined.

Step 3

Transfer the butter mixture to a sheet of plastic wrap. Shape into a thin disc or a log. Wrap and freeze for 1 to 2 hours, or until firm.

Step 4

Preheat oven to 325°F. Line baking sheets with parchment paper or silicone liners.

Step 5

Whisk together the flour, sugar, and salt. Add the butter mixture, and mix with a pastry blender or a fork until the mixture resembles fine crumbs.

Step 6

Use your hands to continue mixing the dough until it forms a cohesive dough.

Step 7

Divide the dough in half. Place one half on a lightly floured surface. Roll to a 1/4-inch thickness. Use a 2-inch round cookie cutter to cut out cookies**. Repeat with the other half of the dough.

Step 8

Place the cookies on the prepared pans, leaving about an inch between cookies. Bake 14 to 16 minutes, or until the edges of the cookies begin to brown. Cool the cookies on the pan for 5 minutes. Then transfer the cookies to a wire rack to cool completely.

Step 9

Place the preserves in a microwave-safe bowl. Heat at half power for 30 seconds, or until the preserves are thinner and stirrable. If there are any large pieces of fruit in the preserves, cut them into smaller pieces.

Step 10

Whisk together the warm preserves, confectioners' sugar, and 1 tablespoon milk. Add more milk, 1 teaspoon at a time, until the glaze is smooth and spreadable.

Step 11

Spread the glaze on top of the cooled cookies. Sprinkle with sanding sugar. Allow the glaze to set before serving.