almond shortbread thumbprints

With a crisp,melt-in-your-mouth shortbread base, a jeweled jam filling and a fabulous almond glaze, these Almond Shortbread Thumbprints always bring rave reviews!

Almond Shortbread Thumbprints

butter

sugar

almond extract

vanilla extract

cornstarch

salt (I use Morton's)

all-purpose flour

water (maybe more)

almond extract (to taste)

Line two sheet pans with parchment paper. Set aside.

For the prep:

In a large mixing bowl, stir the very soft butter for 15-20 seconds until nice and smooth. Add the sugar and stir again for 30-45 seconds until creamy.

Add the vanilla, almond extract and salt and stir to combine then add the cornstarch and stir until well incorporated.

Finally, stir in the flour. The dough will be crumbly at first. Keep stirring, scraping the sides and bottom of the bowl until all of the flour is incorporated and the dough starts to come together.

Scoop up the dough into 2-tablespoon portions. Roll in the palm of your hands into balls and place on the prepared sheet pan, leaving 2 inches between the cookies.

Using your pointer or middle finger, gently make an indention in the center of each cookie, rotating your finger in a small circle to enlarge the opening.

Refrigerate the dough balls for at least an hour and up to 12 hours.

Preheat the oven to 350˚F.

Remove the dough balls from the refrigerator. Fill each indentation with about ½ teaspoon jam. You can use a small spoon for this or a ziplock or disposable pastry bag. Spoon the jam into the bag then make a small snip off a corner of the ziplock bag (or off the bottom of a pastry bag) and squeeze the jam into the indentions.

Bake on the prepared sheet pan for 15-20 minutes or until the edges of the cookies begin to turn golden brown. The tops will still be fairly pale. Let the cookie cool on the pan for 5 minutes then transfer to a cooling rack. Cool completely before glazing.

For the cookies:

Combine the powdered sugar, vanilla extract, ½ teaspoon of almond extract and 3 teaspoons of water in a small bowl or measuring cup. Stir with a fork or small whisk until combined. Add more water, ½ teaspoon at a time until the glaze will drizzle nicely when the fork or whisk is held up above the bowl. Taste and add more almond extract if desired.

Drizzle the glaze back and forth over the cooled cookies.

For the almond glaze:

When serving, I like to add a small spoonful (about ¼ teaspoon or less) of extra jam to the center of each cookie (optional). A tiny herb sprig or edible flower also makes a pretty presentation.

These cookies keep well in an airtight container for 5-7 days (you might have to hide them!). They also can be frozen.

For serving and storage:

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The most viewed almond shortbread thumbprints recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Almond Shortbread Thumbprints

The most viewed almond shortbread thumbprints recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine