Thumbprint Clues
Buttery jam-filled thumbprint cookies with a tender shortbread base and a glossy fruit center. A holiday cookie tin classic dressed up in whatever preserves you have on hand.
Put an oven rack in the center of the oven.
Preheat to 350Β°. Put butter and sugar in the mixer bowl and beat on medium speed until light and fluffy.
Scrape the sides of the bowl every once in a while.
Add the yolk and almond extract.
Mix on medium-high until yolk is completely blended.
Add half the flour at a time and mix on low speed after each addition.
Pinch off a small piece of dough about the size of a quarter.
Roll it into a ball and put on cookie sheet.
Lightly press your thumb in the center, leaving an indentation.
Shape the rest of the dough the same way, spacing the cookies about 1 inch apart.
Fill each indentation with about 1/2 teaspoon jam.
Bake for 10 minutes.
Cool completely before eating them.
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