Shortbread Thumbprint Cookies

Step 1

Preheat oven to 350°F degrees.

Step 2

Line two baking sheets with parchment paper, or use a silicone baking mat.

Step 3

In a stand mixer, beat the butter and sugar together until light and creamy—about 2 minutes.

Step 4

Add in the vanilla extract.

Step 5

While mixing, slowly add in the flour until just incorporated.

Step 6

Use a cookie scoop (or your hands!) to portion out the dough on the prepared cookie sheets, about 1" apart. You should be able to make 35–40 cookies from the dough.

Step 7

Use an inverted tablespoon to press down on the top of the cookies, flattening them and making a small dip in the center of each cookie.

Step 8

Bake the thumbprint cookies for 12-15 minutes, until lightly golden brown.

Step 9

Immediately after baking, press the tablespoon back into each indent, as they likely will rise back up a bit during baking and won't be quite deep enough.

Step 10

Cool the cookies on the cookie sheet for about 15 minutes.

Step 11

Fill each cookie thumbprint with approximately 1 to 1 1/2 tsp of jam.

Step 12

They're ready to enjoy!