Almond Thumbprint Shortbread Cookies Recipe
1 cup (2 sticks) butter
3/4 cup powdered sugar
1 teaspoon pure almond extract
2 1/2 cups all purpose flour
1/4 cup granulated sugar
your choice of jellies or jams
Preheat oven to 350 degree F.
In a stand mixer, mix butter, powdered sugar, and almond extract. Mix on low until well blended.
Slowly add flour and mix until the dough starts to come together. If dough is too crumbly, add 1-2 tablespoons softened butter, until dough holds together.
Scoop dough with cookie scoop and roll into a 1-inch ball.
Dip ball into granulated sugar and roll around until completely covered. Then place ball on greased cookie sheet and press down on the ball with the back of a teaspoon scoop.
Repeat for all cookies.
Then bake for 14-16 minutes or until bottoms are a light golden brown.
Remove from oven and place cookies on cooling rack and let cool completely.
Topping: Scoop about a teaspoon full of jellie or jam into the center of each cookie.
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