My husband loves thumbprint cookies, he grew up making them with his mom. I guess it’s a combination of the flavor and the memories. I’ve never been one for fruit/jam cookie, so it’s not one that I usually make. When I asked him what some of his favorite Christmas cookies were this was the first cookie he mentioned. Although the one that he grew up with wasn’t shortbread and the cookie was rolled in nuts before the thumbprint and jam were added. I found this recipe and thought I’d give it a try.
- 1 cup butter, softened
- 2/3 cup white sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup seedless raspberry jam (apparently this didn’t make it into the picture!)
For the glaze:
- 1/2 cup confectioners’ sugar
- 3/4 teaspoon almond extract
- 1 teaspoon milk
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets.
- Get a small helper or two to assist with step 4.
- Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
- Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
- In a medium bowl, mix together the confectioners’ sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.