Shortbread Thumbprint Cookies
Soft, buttery shortbread thumbprint cookies filled with jelly and rolled in sparkly raw sugar. They’re easy to make, beautifully simple, and perfect for the holidays or any time you need a sweet little treat.
Servings: 36 cookies
Ingredients
- 1 cup butter softened
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract or almond extract
- 2 cups all purpose flour
- raw sugar for rolling, optional
- raspberry and orange jelly
Instructions
- Make the cookie dough. Cream the butter and sugar together in a mixing bowl until the mixture is light and fluffy. Add the flour and a splash of almond extract, then mix again just until the dough forms. Cover and chill the dough in the refrigerator for about an hour.
- Chill the dough. Wrap the dough in plastic and chill it in the refrigerator for about an hour or in the freezer for 20 minutes.
- Preheat the oven. When you’re ready to bake, set your oven to 350°F.
- Shape the cookies. Scoop or roll the chilled dough into 1-inch balls, then roll each ball in raw sugar and place it on a parchment-lined baking sheet. Gently press each cookie to flatten the top, then use your thumb to make a small well in the center. Spoon a little jam into each indentation.
- Bake. Transfer the baking sheet to the oven and bake the cookies for about 10 minutes. Pull them from the oven while they’re still pale - they shouldn’t brown. Let them rest on the sheet for a minute or two before transferring them to a cooling rack to finish cooling.
- Cool. Let the thumbprint cookies rest on the sheet for a minute or two before transferring them to a cooling rack to finish cooling.
Notes
Work with chilled dough, only.
Store cookies covered at room temperature for 3 days.
Stored in an airtight container, you can also freeze them for up to 2 to 3 months
Stored in an airtight container, you can also freeze them for up to 2 to 3 months
Nutrition
Serving: 1cookie | Calories: 85kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 41mg | Potassium: 9mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 158IU | Calcium: 3mg | Iron: 0.3mg
