Thumbprint Cookies

My mom and I just had a weekend of cookie baking. We ended up making ten different types of cookies!

We actually ended up making these thumbprint cookies because I misinterpreted what type my mom wanted to make. She mentioned wanting to make cookies with hard candies in them, and I decided that meant thumbprint cookies. Oops.

Anyways, who doesn’t like thumbprint cookies? They are really easy to make, and the shortbread combined with preserves is so tasty!

Ingredients:

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup sugar, plus more for rolling
• 1 1/2 teaspoons almond extract
• 2 cups flour
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• your favorite preserves, jam, or jelly (I used apricot and berry preserves)

Preheat your oven to 375 degrees F. To make, add the butter and sugar to a large bowl. Using an electric mixer, mix on medium speed until light and fluffy. Add the almond extract and mix to combine.

In a separate bowl, mix together the flour, cornstarch, and salt.

Add the flour mixture to the butter mixture a little at a time, mixing until well combined each time before adding more of the flour mixture.

The dough will be pretty crumbly. Using your hands, press the dough into a large ball.

Tear off 1 tablespoon-sized amounts and roll into balls. Roll in a small bowl of sugar and add to a cookie sheet, about 2 inches apart.

Use a small spoon (I used a 1/2 tsp measuring spoon) to press down on each cookie ball, making an indent in each.

Bake at 375 degrees F for 10 to 12 minutes.

Remove from the oven. Use the same spoon to press down in the centers again to make sure there is a well for the preserves.

Let cool for a few minutes on the cookie sheet then remove and let cool completely on a wire rack.

When completely cool, fill each cookie with preserves, jam, or jelly.

It’s no wonder why these are such a classic holiday cookie.

The buttery shortbread and fruity preserves work so well together! This recipe makes about ~18 cookies but can easily be doubled (or tripled) if desired.

In case you’re curious, I’ve added links below to some of the other cookies we made this weekend:

• Hot Cocoa Cookies
• Peanut Butter Cookies
• Oatmeal Chocolate Chip Cookies
• Sugar Cookies
• Snickerdoodles
• Spritz Cookies
• Chocolate Chip Cookies

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Thumbprint Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 18 cookies

Serving Size: 1 cookie

Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup sugar, plus more for rolling
• 1 1/2 teaspoons almond extract
• 2 cups flour
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• your favorite preserves, jam, or jelly (I used apricot and berry preserves)

Instructions

1. Preheat your oven to 375 degrees F. To make, add the butter and sugar to a large bowl. Using an electric mixer, mix on medium speed until light and fluffy. Add the almond extract and mix to combine.
2. In a separate bowl, mix together the flour, cornstarch, and salt.
3. Add the flour mixture to the butter mixture a little at a time, mixing until well combined each time before adding more of the flour mixture.
4. The dough will be pretty crumbly. Using your hands, press the dough into a large ball.
5. Tear off 1 tablespoon-sized amounts and roll into balls. Roll in a small bowl of sugar and add to a cookie sheet, about 2 inches apart.
6. Use a small spoon (I used a 1/2 tsp measuring spoon) to press down on each cookie ball, making an indent in each.
7. Bake at 375 degrees F for 10 to 12 minutes.
8. Remove from the oven. Use the same spoon to press down in the centers again to make sure there is a well for the preserves.
9. Let cool for a few minutes on the cookie sheet then remove and let cool completely on a wire rack.
10. When completely cool, fill each cookie with preserves, jam, or jelly.

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