Shortbread Thumbprint Cookies

Name: Shortbread Thumbprint Cookies
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: Yield: 18–22 cookies
Ingredients: Optional: Drizzle cooled cookies with powdered sugar glaze.; Cool for about 5 minutes on the baking sheets before moving to a cooling rack to cool completely.; Bake at 350°F/175°C for 12–16 minutes, until set and very lightly browned on the bottoms. They will stay very pale.; Spoon about ½ teaspoon of your jam of choice into each thumbprint.; Place the balls of dough on the prepared baking sheets and press your thumb into the top of each, going about ½-inch (1-cm) deep.; Scoop the dough into 1-tablespoon portions, roll into a smooth ball between the palms of your hands, and then roll in granulated sugar.; Prepare the dough with ¼ teaspoon of almond extract.; Position oven racks in the top and bottom thirds of the oven. Preheat the oven to 350°F/175°C. Line two baking sheets with parchment paper or silicone baking mats.; Position oven racks in the top and bottom thirds of the oven. Preheat the oven to 350°F/175°C. Line two baking sheets with parchment paper or silicone baking mats.; Position oven racks in the top and bottom thirds of the oven. Preheat the oven to 350°F/175°C. Line two baking sheets with parchment paper or silicone baking mats.

Preparation info

Yield:
18–22
cookies

Difficulty
Easy
Ready in
40 min

Appears in

Baker Bettie's Better Baking Book

By Kristin Hoffman

Published 2022

About

Method

Position oven racks in the top and bottom thirds of the oven. Preheat the oven to 350°F/175°C. Line two baking sheets with parchment paper or silicone baking mats