Thumbprint Cookies

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2 sticks butter, room temperature
2/3 cup granulated sugar
1/2 almond extract or 1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup jam
1/2 cup powdered sugar (optional)

Use a mixer to beat the butter and sugar together for a few minutes. Add the vanilla or almond extract. Scrape down the sides and the bottom of the bowl as needed. Gradually add the flour and beat on low and until dough is formed. Press dough together with your hands and tightly cover with plastic wrap. Refrigerate dough for at least 1 hour. Preheat oven to 350 degrees. Line baking sheet with parchment paper. Shape the cookie dough into small balls. Press your thumb into the center each dough ball. Fill centers with a little of the jam.

Bake for 10 to 14 minutes, or until very lightly browned on the edges. Do not over bake. Let cookies cool a bit and sprinkle with powdered sugar if you like.

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