Those preserves are mixed into softened butter which is then frozen before getting mixed into a simple mixture of flour, sugar, and salt. In the spirit of full disclosure, I must tell you that it takes a bit of effort to get the frozen butter mixed into the flour mixture. Just be patient with it. It will get easier to mix as it warms up a bit.Once you do get the butter mixed, you\u2019ll have a fairly loose, crumbly mixture. Get your hands in the dough and keep mixing until it forms a dough. Again, this will take a few minutes, but the warmth of your hands will help it come together beautifully.I used a 2-inch round cutter from my favorite fluted cutter set to make these cookies, but another size or shape will work just fine. Just keep in mind that smaller cookies will bake a bit faster, and larger ones will need a bit longer to bake.These are really lovely cookies, even without the glaze. The peach flavor isn\u2019t strong, but rather it\u2019s there in a more subtle capacity. You\u2019ll likely get more peach in the finishing flavor of the cookie than while you\u2019re eating it.For some variety, you can easily substitute another flavor of preserves in these cookies. Blueberry, raspberry, strawberry\u2026 Whatever strikes your fancy! You can also use a different flavor of extract, like almond or lemon, for another flavor alteration. No matter the flavor, these are delightful little cookies perfect for most any time you need a simple sweet treat.