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shortbread thumbprint cookies

4.7

(3)

www.savorynothings.com
Your Recipes

Prep Time: 20 minutes

Cook Time: 12 minutes

Total: 62 minutes

Servings: 3

Ingredients

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Instructions

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Step 1

Beat butter, granulated sugar and 1/2 teaspoon almond extract with a handheld mixer or a stand mixer until well combined.

Step 2

Add flour and salt. Mix on low speed until large, soft crumbs form (this may take a while, keep mixing until the sandy micture turns into cookie dough).

Step 3

Roll dough into 1 inch balls and set 2 inches apart on lined cookie sheets. Make an indent in the center of each ball (you can use your finger, but I like using a 1/2 teaspoon measuring spoon or the back of a wooden cooking spoon for a perfect look). Fill each indent with jam.

Step 4

Chill the shaped cookies for 2-4 hours in the fridge, or freeze for 1 hour.

Step 5

Heat the oven to 350°F. Bake the cookies (on tray at a time) for 13-16 minutes or until lightly golden around the edges and just set. Cool on the cookie sheet for 5 minutes, then transfer to a cooling rack to cool completely.