Buttery Jam Thumbprint Cookies
Buttery Jam Thumbprint Cookies are the perfect blend of simplicity and indulgence, ready in just 30 minutes.
With just 15 minutes of prep and another 15 in the oven, these cookies are a baker’s dream.
Ingredients
- 1 cup butter, room temperature
- ⅔ cup granulated sugar
- ½ teaspoon almond extract
- 2 cups all purpose flour
- ½ teaspoon salt
- ¼ cup raspberry jam
Instructions
- In a large mixing bowl combine the butter, granulated sugar and almond extract.
- Beat at medium speed until evenly combined. Scrape sides of mixing bowl as needed.
- Reduce the speed to low and gradually add the flour and salt. Mix until a dough is formed.
- Pull the dough together into a ball, cover with cling wrap and refrigerate the dough for 1 hour.
- After 1 hour preheat oven to 350oF (180oC). Line a baking sheet with parchment paper.
- Scoop the dough using a tablespoon scoop. Place 2 inches apart on the prepared pan.
- Make an indentation in the center of each cookie with your thumb (The edges of the dough may crack slightly). Fill each with ¼ teaspoon jam.
- Bake for 15-17 minutes or until edges are lightly browned.
- Let the cookies stand 1 minute before removing to a cooling rack.
- Store at room temperature in an airtight container for up to 4 days.
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