Almond Shortbread Thumbprint Cookies (Print Version)
# Ingredients:
→ Cookie Ingredients
01 -
1 cup butter, softened
02 -
⅔ cup sugar
03 -
2 cups all-purpose flour
04 -
1 teaspoon almond extract
05 -
½ cup jam, any flavor, such as peach
→ Glaze Ingredients
06 -
1 cup powdered sugar
07 -
1-2 tablespoons milk
08 -
1 teaspoon almond extract
# Instructions:
01 -
Combine the butter and sugar in a mixing bowl and beat with an electric mixer until fluffy. Add the flour and almond extract, and beat again to combine. Chill the dough in the refrigerator for 1 hour.
02 -
When ready to make the cookies, preheat the oven to 350°F (175°C).
03 -
Roll the dough into 1-inch balls or use a 1-inch scoop to place them onto a parchment-lined baking sheet. Press down on the top of each cookie and use your thumb to create a small indent. Fill each indent with about ½ teaspoon of jam.
04 -
Bake for approximately 10 minutes, ensuring the cookies do not brown. Remove from the oven and let cool on the trays for 1-2 minutes before transferring them to a wire cooling rack.
05 -
To make the glaze, combine powdered sugar with almond extract and slowly add milk while stirring. Adjust the consistency so it drizzles off the tip of a spoon in a thin white stream.
06 -
Once the cookies are completely cooled, drizzle the glaze over the tops. Allow the glaze to harden before storing the cookies in an airtight container.
# Notes:
01 -
Chilling the dough ensures the cookies hold their shape during baking.
02 -
Use a piping bag for more precise glaze application.