Buttery Jam Thumbprint Cookies
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
My thumbprint cookies are buttery, fruity and festive, perfect for gifting no matter what the holiday occasion.
Course:
Dessert
Cuisine:
American
Servings: 36 cookies
Ingredients
- 1 cup (8oz/225g) butter, room temperature
- ⅔ cup (5oz/142g) granulated sugar
- ½ teaspoon almond extract
- 2 cups (10oz/282g) all purpose flour
- ½ teaspoon salt
- ¼ cup (2½oz/75g) raspberry jam
Instructions
-
In a large mixing bowl combine the butter, granulated sugar and almond extract.
-
Beat at medium speed until evenly combined. Scrape sides of mixing bowl as needed.
-
Reduce the speed to low and gradually add the flour and salt. Mix until a dough is formed. Pull the dough together into a ball, cover with cling wrap and refrigerate the dough for 1 hour.
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After 1 hour preheat oven to 350oF (180oC). Line a baking sheet with parchment paper. Scoop the dough using a tablespoon scoop. Place 2 inches apart on the prepared pan. Make an indentation in the center of each cookie with your thumb (The edges of the dough may crack slightly). Fill each with ¼ teaspoon jam.
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Bake for 15-17 minutes or until edges are lightly browned. Let the cookies stand 1 minute before removing to a cooling rack.
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Store at room temperature in an airtight container for up to 4 days.