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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Jelly Shortbread Thumbprint Cookies Recipe

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This recipe for Jelly Shortbread Thumbprint Cookies is from Doyle Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dough:
1. ⅔ cup sugar
2. 1 cup softened butter
3. ½ teaspoon almond or vanilla extract
4. 2 cups all purpose flour
5. ½ cup jam (any flavor)
6. large mixing bowl

Cookie Glaze
1. 1 cup powdered sugar
2. 1 ½ teaspoons almond or vanilla extract
3. 2 to 5 teaspoons of water
Directions:
Directions:
● preheat oven to 350 degrees F
● in large mixing bowl combine sugar, butter and extract
● beat at medium speed, scraping bowl often, until creamy (1 - 2 minutes)
● reduce speed to low and add all purpose flour
● continue beating until well mixed (1 - 2 minutes)
● shape dough into 1 inch balls
● place 2 inches apart on cookie sheet
● using your thumb, make indentation in center of each cookie ( edges may
crack slightly)
● fill each indentation with about ¼ teaspoon of jam.
● bake for 14 - 18 minutes or until edges are lightly browned
● let stand 1 minute
● remove from cookie sheet
● glaze cookies
Number Of Servings:
Number Of Servings:
about 3 dozen cookies
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Store in airtight containers up to 1 week or freeze up to 3 months.

 

 

 

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