Thumbprint Shortbread Cookies Recipes

RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS

Raspberry and Almond Shortbread Thumbprints image

Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze.

Provided by Dee

Categories Desserts Nut Dessert Recipes Almond Dessert Recipes

Time 1h15m

Yield 36

Number Of Ingredients 8

Ingredients

1 cup butter, softened
⅔ cup white sugar
½ teaspoon almond extract
2 cups all-purpose flour
½ cup seedless raspberry jam
½ cup confectioners' sugar
¾ teaspoon almond extract
1 teaspoon milk

Steps:

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. 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.

Nutrition Facts : Calories 103.5 calories, Carbohydrate 13.7 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 3.3 g, Sodium 36.5 mg, Sugar 8.2 g

PERFECT THUMBPRINT COOKIES

Perfect Thumbprint Cookies image

My mother, Pauline, made really nice thumbprint cookies, but I never wrote down her recipe. I knew the ingredients, but unless you have the right proportions, you won't get that perfect melt-in-your-mouth texture. So, I did an image search and found a recipe that looked very similar, credited to a great-grandma named Mitzi. Since my last name is Mitzewich, that pretty much sealed the deal. In case you can't decide between a shortbread-focused cookie and a more jammy one, here's how to make both.

Provided by Chef John

Categories Desserts Cookies Thumbprint Cookie Recipes

Time 50m

Yield 20

Number Of Ingredients 11

Ingredients

1 stick unsalted butter, at room temperature
⅓ cup unsifted powdered sugar
1 teaspoon vanilla extract
⅛ teaspoon almond extract
¼ teaspoon fine salt
1 large egg yolk
1 ¼ cups all-purpose flour
⅓ cup white sugar, or as needed
½ cup fruit jam, divided
1 cup powdered sugar, or as needed
1 tablespoon milk, or as needed

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Mix butter and powdered sugar together with a rubber spatula until creamy. Add vanilla extract, almond extract, salt, and egg yolk. Mix with the spatula. Add flour and blend until just combined.
Use a sorbet scoop to portion dough into 1/2-ounce (1-tablespoon) balls. Roll balls in a plate of white sugar to coat; roll again between your palms. Place several inches apart on a silicone-lined baking sheet. Flatten balls lightly with your fingers.
To make shortbread cookies with a little jam, poke a well into each cookie using the end of a thick wooden spoon dusted with powdered sugar or using one of your fingers. Fill cookies with fruit jam. Tap baking sheet against the counter to let jam settle.
Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes. Let cool on a wire rack before icing.
Meanwhile, mix powdered sugar with a little milk until you have a consistency that will hold its shape when piped. Pipe icing on top of cookies in a zigzag pattern. Let sit for 15 minutes before serving.
For a more jam-forward cookie, press your thumb into the cookies to make large, shallow indentations. Spoon in jam. Tap baking sheet against the counter.
Bake until not quite golden brown, about 15 minutes. Let rest on pan for 5 minutes before transferring a wire rack. Dust with powdered sugar.

Nutrition Facts : Calories 138.9 calories, Carbohydrate 22.8 g, Cholesterol 22.5 mg, Fat 4.9 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 3 g, Sodium 33.2 mg, Sugar 15.1 g

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