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
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
- 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.
My son loves cookies so much! I have been looking for new cookies idea and found this blog. Thanks for sharing with us. I am going to make these yummy cookies for him!
Elena recently posted..Best Countertop Convection Ovens in 2017- Top Models Reviewed!
Wow, those cookies look really amazing. Thanks a lot for sharing it with us! I’m sure my boyfriend will love them – and of course I will too ^^