Shortbread Thumbprint Cookies
Bake up classic Shortbread Thumbprint Cookies! This tender recipe combines almond, raspberry jam, & a sweet glaze. A holiday baking favorite.
Ingredients
- 1 cup unsalted butter cold and diced
- 3/4 cup granulated sugar
- 1/2 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup seedless raspberry jam
Glaze:
- 1/2 cup confectioners sugar
- 1 teaspoon milk
- 1/2 teaspoon almond extract
Instructions
- Beat butter, granulated sugar and ½ teaspoon almond extract with a handheld mixer or a stand mixer until well combined.
- Add flour and salt. Mix on low speed until large, soft crumbs form (this may take a few minutes), and continue mixing until the sandy mixture turns into cookie dough.
- Roll dough into 1 inch balls and place about 1 inch apart on lined cookie sheets. Make an indent in the center of each ball (you can use your finger, but I like using a ½ teaspoon measuring spoon or the back of a wooden cooking spoon for a perfect look). Fill each indent with jam.
- Chill the shaped cookies for 2-4 hours in the refrigerator, or freeze for 1 hour. It is important to chill the cookies before baking or they may spread out and lose their shape.
- Heat the oven to 350° F. Bake the cookies (one tray at a time) for 18-20 minutes or until lightly golden around the edges and just set. Cool on the cookie sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Once cookies have cooled, prepare the glaze. Use a spoon to lightly drizzle the glaze over each cookie.
Nutrition
Calories: 113kcalCarbohydrates: 16gProtein: 1gFat: 5gSaturated Fat: 3gSodium: 19mgFiber: 1g
Tried this recipe?Let us know how it was!