Wednesday, January 12, 2011

Strawberry Almond Shortbread Thumprint Cookies

These cookies are great.  It's nice to have a cookie option that doesn't require eggs and only has a few ingredients.  You can add any jam you like in the center but I'm partial to strawberry and raspberry with the almond flavor.


2 sticks butter softened
1 cup confectioners sugar
1/2 teaspoon salt
1 teaspoon almond extract
2 1/2 cups flour
1/2 cup strawberry jam


Preheat oven to 350 degrees. With a hand mixer combine butter, confectioners sugar, almond extract and salt together until smooth.  Add flour and mix until dough comes together into a ball.  Cover and refrigerate 30 minutes.

Roll dough into even size balls and place on cookie sheet lined with a silpat or parchment paper.  Bake for 10 minutes, remove from oven.  With the back of a teaspoon measuring spoon make indentations in the center of each cookie and fill indentations with jam.  Place back in the oven and bake for an additional 10-15 minutes until the cookies are golden brown on top and bottom.

Let cool on a wire rack.

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