Only a handful of ingredients are required to make these Thumbprint Shortbread Cookies. This is one of the most delicious holiday cookie recipes ever. Get creative with the fillings!
We spent Saturday making raviolis from scratch, which is a yearly tradition for Dan’s family. They will become our Christmas Eve dinner and I can hardly wait. They are delicious! We happened to make too much dough for the pasta, so our niece Alyssa and I made a few fun creations. We made bow-ties, linguine, spaghetti, curly-Qs and other customized varieties. While we rolled and cut, we discussed Christmas cookies. We decided that we just had to bake cookies together. So that is exactly what we did yesterday. These Shortbread Cookies were our favorites of the day. They are so. incredibly. easy. And I promise I mean this from the bottom of my heart…they are the most delicious Christmas cookies I’ve ever tasted!
If you’re on a roll with cookies, these are must-makes, as well! Spiral Sugar Cookies, Sugared Pecan Balls, Hot Cocoa Cookies, Chewy Caramel Mystery Cookies
In a large mixing bowl, combine butter, sugar and almond extract.
Beat on medium speed until creamy.
Gradually add 2 cups of flour until combined. Form the dough into a large ball and wrap in plastic wrap. Refrigerate for 1 hour.
Using your hands, roll the dough into 1-inch balls. Place them onto parchment-lined baking sheets. Using your thumb, gently press down into the center of each ball of dough to form a “pool.” Fill those pools up with whatever delicious fillings your heart desires. Any type of jam or jelly would be great, as well as peanut butter, Nutella, maraschino cherries (this one was Alyssa’s idea and such a great one!) or chocolate chips. Be creative!
Bake at 350 degrees for 10 minutes and that is it! How easy is that?!
There is still time to squeeze in some baking! I hope you all are having a great week and getting everything accomplished that you need to. Thank you for reading!
Thumbprint Shortbread Cookies
Ingredients
- 1 cup butter softened
- 2/3 cup sugar
- 1/2 tsp. almond extract
- 2 cups flour
- 1 cup Fillings, as desired (jam, peanut butter, Nutella, maraschino cherries)
Instructions
- In a large bowl, combine the butter, sugar and almond extract. Beat on medium speed until creamy. Gradually add the flour until combined. Form the dough into a big ball and wrap in plastic wrap. Refrigerate for 1 hour.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Roll the dough into 1-inch balls and place onto prepared baking sheets. Carefully push your thumb into the center of each ball of dough to slightly flatten and form a small “pool.” Fill each pool with desired fillings. Bake in the preheated oven for 10 minutes. Let cool and enjoy!
Nutrition
Do you use salted or unsalted butter? Also, does the recipe make 24 cookies or more than one cookie for 24 people? Thanks.
Hi Ellen! Sorry my reply is so late! Not sure how I missed this. I always use salted butter for baking and this recipe makes 24 cookies. I hope that helps (late)!
Megan
Hi Ellen! Sorry my reply is so late! Not sure how I missed this. I always use salted butter for baking and this recipe makes 24 cookies. I hope that helps (late)!
Megan