Recipe Italian Peach Cookies

Instructions

1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

2. Cream the softened butter and granulated sugar together in a large mixing bowl until light and fluffy.

3. Add the egg and almond extract to the butter mixture, beating well until combined.

4. In a separate bowl, whisk together the flour, baking powder, and salt.

5. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

6. Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.

7. Using your thumb or the back of a teaspoon, make an indentation in the center of each cookie.

8. Fill each indentation with a small amount of peach jam, being careful not to overfill.

9. Sprinkle a few sliced almonds on top of the jam-filled center of each cookie.

10. Bake the cookies for 12-15 minutes, or until the edges are lightly golden.

11. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

12. Once cooled, lightly dust the cookies with powdered sugar for an extra touch of sweetness and a beautiful finish.