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!
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!