Did anyone remember eating Knott’s Berry Farm shortbread cookies? I really enjoyed them as a kid, and always wished that I could get more baked jam to go with the rest of the cookie once I had nibbled the middle away.
Now I have the power to make them, and so do you! These little shortbread cookies are addicting, and have a healthy dose of salt to balance out the sweetness from the jam. The best part is that they are very easy to make, and you probably have most of the ingredients already, if not all.
Shortbread Thumbprint Cookies
adapted from Land O Lakes
Makes about 4 dozen cookies
1 cup butter, softened
1/2 tsp salt
2/3 cup sugar
3/4 tsp almond extract or vanilla extract
2 1/2 cups all-purpose flour
1/3 cup raspberry jam, or other jam of your choice
1) Combine butter through almond extract together, then add flour and mix until a dough forms.
2) Form 1-inch balls from the dough. Use your index finger to make a small well in the center of each cookie.
3) Add about 1/4 tsp jam to the middle of each well.
4) Refrigerate for at least 1 hour, or until the dough is firm. This step is important and crucial to cookies that aren’t all flattened out! I speak from experience 😉
5) Bake at 350F for 14-18 minutes, or until the edges start to slightly brown.
6) Cool on cookie sheets, then transfer to an airtight container.
-Feel free to use vanilla extract if you don’t have almond extract, but I find that almond and raspberry go really well together, for instance.