Peach and Jalapeno Jam Thumbprint Cookies - Three Ways

I was standing there at the farm stand staring aimlessly at the choices in front of me, when out of nowhere these peaches and jalapenos gleamed my way.  I had to throw my stunner shades on; the intense radiation coming off of them was starting to pierce my skin.

These were not your ordinary peaches and jalapenos; I'm pretty sure these were cast members from Glee or something.  They sure as heck weren't your "Real" Housewives.  I know I've seen these guys before somewhere; maybe it was on that short stint of "Jesus Christ Superstar" I was in.  

Rico Suave in the front there with his jalapeno chapeau on was killing me with his Hola Sexy Señorita, quiero ir tubbing caliente pick-up line.  Oh, I'll give you the hot tubbing time of your life all right.  Hop into my jam pot and I'll crank up the heat for you.

Peach and Jalapeno Jam

2 lbs. yellow peaches

2 jalapenos, seeded and minced

1 cup granulated sugar

Juice of one lemon

1 oz. tequila

1 tbsp. low-sugar powdered pectin 

Peel the peaches with a sharp paring knife, remove pits and cut into 1/2" sized pieces.

In a medium saucepan with a heavy bottom, combine peaches, jalapenos, sugar, lemon juice, tequila, and pectin, stir to combine.

Cook and stir constantly over medium heat for 15 minutes, break the fruit up a bit with your spoon if the chunks are still large. Turn the heat down a little and cook 5 minutes more. Set aside.

Cookie Dough

3 sticks unsalted butter, room temperature

1 cup granulated sugar

1 large egg

3 1/2 cups all-purpose flour

¼ tsp. kosher salt

For rolling dough in:

½ cup roasted and salted pepitas, finely chopped

1/2 cup granulated sugar

1 tsp. chili powder

In the bowl of a mixer add butter and sugar and beat until combined. Add egg, flour and salt. Mix until combined.

Use a large cookie scoop or about a rounded tablespoon of dough, roll it into a ball and then roll into the crushed pepitas. For the second flavor, roll them in plain sugar and for a third, combine the 1 teaspoon of chili powder with the leftover sugar and roll remaining dough in it.

Place the balls onto a cookie sheet that is lined with parchment or a silpat mat; press your thumb (or a 1/4-inch round teaspoon works well) in the middle to make an indent.  Place the cookies rather close together and cover the entire sheet with a piece of plastic wrap and place in the fridge until firm, at least 1 hour.

Preheat the oven to 350 degrees F.

Place 12 cookies on a baking sheet lined with parchment or with a silicone mat a few inches apart and add ½ tsp. or so of the jam to each indent.

Bake for 16-20 minutes. When the cookies are fresh out of the oven feel free to add another ½ tsp. of jam. Let cool and store in an airtight container.

Store any leftover jam in the fridge.

Makes 48 cookies.

You will have to let me know which of the three ways was your favorite flavor, I happened to like the pepitas best I thought the salt and crunch added a nice kick. 

If you like peaches and jalapenos you might also like:

Peach and Jalapeno BBQ Sauce

Enjoy,

Gina