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Jam Thumbprint Shortbread Cookies
This easy buttery cookie is so pretty and so delicious! Perfect for tea time or to keep around during the holidays.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 44 cookies
Ingredients
- 1 c. butter softened
- 1/2 c. sugar
- 2 c. all purpose flour
- 1/2 c. jam any flavor
- icing sugar for dusting
Instructions
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In a large bowl or the bowl of an electric mixer using the paddle attachment, cream together the butter and sugar on medium speed until smooth. Add the flour, and mix on low speed until you have a stiff but tender cookie dough.
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Roll the cookies into 1-inch balls or scoop them out with a small cookie scoop*. Set the dough balls onto parchment lined baking sheets, and make a deep indentation with your thumb in the center of each cookie. Alternatively, you can use the back of a measuring spoon to make the little indentations in the cookie dough.
*This recipe makes smaller cookies than some. If you prefer your cookies to be larger, you can make them bigger, but you may need to increase the baking time to ensure they are baked through.
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Fill a 12" piping bag with the jam, and pipe about 1/2 teaspoon of jam into the middle of each cookie (just to fill the thumbprint).
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Bake the cookies at 350 degrees F for 12-15 minutes, or until just golden around the edges (but the cookie is still pale white). Cool on wire racks, and dust with icing sugar while the cookies are still warm.