Thumbprint Peach with Ice Wine Jam Shortbread
- Combine butter, sugar and icing sugar in a bowl. Beat with hand mixer until light and creamy. Combine flour and salt and add to butter mixture until flour is absorbed and mixture is crumbly.
- Gently knead mixture until dough makes a ball. Roll dough into 12 inch (30 cm) long log. Cut into 1/2 inch (1 cm) thick slices and roll into balls. Place onto 2 parchment lined baking sheets 2 inches (5 cm) apart.
- Press each cookie with thumb to make a hollow. Cover and refrigerate 15 minutes. Uncover and bake at 300° F (150° C) for 10 minutes. Press thumb to remake hollow.
- Place 1/2 tsp (2 mL) of jam into each hollow and continue to bake until cookies are golden – about 5 minutes. Transfer to a rack to cool.