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)