Jam Thumbprints
A classic buttery shortbread cookie with a hint of almond, filled with sweet jam and drizzled with a powdered sugar glaze. Easy to make and disappears fast!
Equipment
- baking sheet lined with parchment paper or silicone baking mat
- small cookie scoop
- 1/4 teaspoon measuring spoon
- mixing bowls of various sizes or stand mixer
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 cups all-purpose flour
- 2 tsp almond extract, divided
- 1/2-3/4 cup jam, preferably seedless
- 1 cup powdered sugar
- 3-4 tsp water
Instructions
- Using a mixer, combine butter and granulated sugar and beat 1 minute.
- Add in 1 teaspoon almond extract and then flour. Chill dough 2-4 hours.
- Scoop and roll dough into 1-inch balls and the using your thumb or the back of 1/4 teaspoon measuring spoon, press indent into center of dough ball. Spoon 1/2 teaspoon of preserves into each indentation.
- Bake 10 minutes at 350°F, careful not to brown edges of cookie. Allow cookies to cool on pan 2-3 minutes and then move to wire rack to cool completely.
- Combine powdered sugar with 1 teaspoon almond extract and add the water, 1 teaspoon at a time to make a consistency thin enough to drizzle onto cookies. Allow glaze to harden before serving or storing cookies.
Notes
- Any type of seedless jam works well for the filling
- Store baked cookies in an airtight container up to 3 days
- Freeze cookies in an airtight container up to 4 weeks
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