Indulge your senses with the delightful aroma of freshly baked Almond Shortbread Thumbprint Cookies! These buttery treats, filled with your choice of sweet jam, are not just a dessert—they're a moment of bliss in every bite. Perfect for sharing or savoring all on your own, these cookies are a quintessential addition to any gathering or cozy afternoon. With just 35 minutes from start to finish, you'll wonder how something so delicious could be so easy to make. Get ready to impress your family and friends with this irresistible recipe that’s sure to become a favorite!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 teaspoon almond extract
- 1/4 cup jam (your choice)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, cream together 1 cup of unsalted butter and 1/2 cup of powdered sugar using an electric mixer on medium speed until the mixture is light and fluffy. This should take about 3-4 minutes.
- Once the butter and sugar are well combined, add 1/2 teaspoon of almond extract to the mixture and beat until fully incorporated.
- Gradually add 2 cups of all-purpose flour to the butter mixture, mixing on low speed until the dough comes together. Be careful not to overmix, as this can make the cookies tough.
- Using your hands, form the dough into small balls, about 1 inch in diameter. Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
- Using your thumb or the back of a small spoon, gently press down in the center of each dough ball to create an indentation for the jam.
- Fill each indentation with approximately 1/4 teaspoon of your choice of jam. You can use raspberry, apricot, or any other flavor you prefer.
- Once all the cookies are filled, place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to prevent over-baking.
- After baking, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, enjoy your delicious Almond Shortbread Thumbprint Cookies with a cup of tea or coffee!
Tips
- Room Temperature Butter: Make sure your unsalted butter is at room temperature for easier creaming with the powdered sugar, resulting in a lighter texture for your cookies.
- Jam Selection: Experiment with different jam flavors to find your favorite combination! Raspberry, apricot, and strawberry all pair wonderfully with the almond flavor.
- Don't Overmix: When incorporating the flour, mix just until combined to ensure your cookies remain tender and melt-in-your-mouth delicious.
- Cookie Size: For uniform cookies, use a cookie scoop to portion out the dough, ensuring even baking and a consistent look.
- Watch the Bake Time: Keep an eye on your cookies as they bake; they should be lightly golden around the edges. Overbaking can lead to dry cookies, so set a timer!
- Cooling Time: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set properly and prevents breakage.
- Storage: Store any leftovers in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies and enjoy them later!
Nutrition Facts
Calories: 124kcal
Carbohydrates: 13g
Protein: 1g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 17mg
