Yield: About 2 dozen cookies
Thumbprint Cookies with Icing
A soft and buttery shortbread cookie with jam filling and a sweet icing on top.
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
- 1 stick unsalted butter, at room temperature
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract
- ¼ teaspoon salt
- 1 large egg yolk
- 1 ¼ cups flour
- 1/2 cup jam, preserves, or curd of choice
For the Icing:
- 1/2 cup powdered sugar
- 1 tablespoon of milk or cream
- 1/4 teaspoon almond extract
Instructions
- In a mixing bowl cream together the butter and powdered sugar.
- Add in the egg yolk and extracts and cream until smooth.
- Add the flour and salt and mix until just combined. Dough will appear crumbly but should come together into a nice ball when you gather it all together with your hands.
- Use a small scoop to portion 1/2 inch rolled dough balls and distribute evenly on a cookie sheet. (These cookies don't spread much.)
- Use your thumb or the bottom of a rounded wooden spoon to make an indentation in the middle of each cookie.
- Pipe or spoon jam or other filling inside the cookies.
- Bake at 325F for 13-15 minutes, or until the edges are firm and just barely turning golden.
- In a small bowl mix together the icing ingredients, adding more liquid or powdered sugar as needed for desired consistency.
- Cookies can be stored at room temperature for 3-5 days in an airtight container or 7-10 days in the fridge.