Shortbread Cookie

A Shortbread Cookie that is delightfully rich and buttery with a jam addition! These classic thumbprint cookies are a baker's best friend come holiday time.

The thumbprint leaves a dent that is filled with jam or preserves, and each little cookie looks like a jeweled button.

Keep plenty of these gems on hand for company or office parties - you'll look like an artistic genius!

Almond and Raspberry Shortbread Cookie Recipe

2 cups all purpose flour
1 cup unsalted butter, softened
2/3 cup granulated sugar
1/4 teaspoon kosher salt
1/2 teaspoon almond extract
1/2 cup raspberry jam, seedless if possible

1/2 cup confectioners' sugar
3/4 teaspoon almond extract
1 teaspoon whole milk

Cream the softened butter and sugar with an electric mixer until light and fluffy. Beat in the almond extract.

Whisk the kosher salt into the flour, then stir the flour into the beaten butter and sugar mixture. Wrap the dough in plastic and refrigerate for 1 hour.

Preheat the oven to 350F.

Unwrap the dough and roll pieces into balls the size of a walnut. Place each ball on an ungreased baking sheet at least 2 inches apart. When all the cookies have been laid out, use your thumb (or the handle of a wooden spoon) and make a fairly deep depression in the center of the cookie.

Fill each indentation with a small amount of the raspberry jam. Be careful not to fill the thumbprint too full, as the jam will turn to liquid during baking and run down the sides of the cookie (and all over your baking pan!).

Bake the cookies for 12 to 15 minutes, or until they are a light golden brown. Let them sit for a few minutes on the sheet pan.

In a small bowl, whisk together the confectioners' sugar, milk and almond extract. Drizzle this icing over the still warm cookies, then remove them to wire racks to cool completely. Store them layered between sheets of waxed paper in an airtight container.

Food For Thought - Use other jams or preserves to vary the taste and presentation of your cookies. Use strawberry or apricot preserves, or even orange marmalade.

On Your Own - To add a little extra crunch, roll the dough balls in a plate of finely chopped walnuts or pecans before baking. Make and fill the thumbprints as described above - the nuts will stick to the dough as they bake.

More Shortbread Recipes

You Might Need:

• Kitchen Supply Aluminum Half Size Sheet Pan 18-inch by 13-inch

• Calphalon 12-by-17-Inch Rectangular Nonstick Cooling Rack

• Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat

• Oxo Good Grips Cookie Scoop