Friday, August 12, 2011

Almond Shortbread Thumbprint Cookies

Almond Shortbread Thumbprint Cookies recipe by Barefeet In The Kitchen

Light, buttery, delicate almond flavored shortbread cookies were my choice for a luncheon dessert this weekend. Just the right amount of sweetness, filled with homemade jams and then lightly drizzled with icing. These cookies were a hit with everyone who tried them. Don't be fooled by their unassuming appearance. These cookies will surprise you by just melting in your mouth.

Almond Shortbread Thumbprint Cookies
Yield: 40 small cookies
(printable recipe)

Cookie Ingredients:
1 cup butter, softened
2/3 cup sugar
2 cups AP flour
1 teaspoon almond extract
Approximately 1/2 cup any flavor jam, I used my own homemade peach jam and this homemade strawberry jam

Glaze Ingredients:
1 cup powdered sugar
1-2 tablespoons milk
1 teaspoon almond extract

Preheat oven to 350 degrees. Cream together the butter, sugar, flour and almond extract. Chill the dough for 1 hour in the refrigerator. Roll the dough into 1" balls or use a 1" scoop to place them onto a parchment or silpat lined baking sheet.

Press down on the top of each cookie and use your thumb to create a small indent. After all the indents are made, fill the indents with about 1/2 teaspoon of jam.

Bake for approximately 10 minutes. Remove from the oven before the cookies are browned. Let cool on the trays for 1-2 minutes and then remove to a wire cooling rack. 

To make the glaze, add the almond extract to the powdered sugar and then slowly add the milk to this mixture. Stir constantly and stop adding milk when you reach the consistency of icing. It should drizzle off the tip of a spoon in a thin white stream. Not watery, but not thick either.

When the cookies are completely cooled, drizzle the icing over the tops.

These cookies freeze beautifully. When the icing has hardened, layer them into containers with wax paper between the layers. They will keep in the freezer for at least a month. They would probably keep much longer than that, but I wouldn't know. Mine never last that long. Enjoy!


Almond Shortbread Thumbprint Cookies recipe by Barefeet In The Kitchen

38 comments:

  1. SO pretty! I love the addition of the almond extract - delicious
    Mary

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  2. I love almondy desserts and these are so cute that I'm sure I'd be reaching for handful after handful!

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  3. These so remind me of being a kid! My grandma would make these all the time, but specifically during the holidays!!

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  4. Oh my goodness! These look fantastic! I am so glad they're not sitting here in front of me right now. lol I'm definitely saving this recipe. Thanks for posting it!

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  5. At long last, you finally posted this one. These cookies were delicious! Even if I only had a few. I can still remember the soft delicate cookie melting into cookie magic once I took a bite. Yumma! (My new word from the munchkin).

    Will these be present this weekend??? Shopping or BBQ?

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  6. I want you to know that I am drooling. Yes it's almost lunch time - but that's beside the point. Those cookies look delicious! I bet they do melt in your mouth. Can I give you my address and you just send some to me now????

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  7. These look delicious. I love that the cookie has almond extract - love that in a buttery cookie. I bet the ones with the homemade peach jam were incredible..

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  8. These look melt in your mouth delicious! Beautiful little cookies!

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  9. I just saw these posted on TSRI Dash post. I just made these for the cookie swap and had forgotten I saw them here too! They must have stuck in my brain for months and months - and years - almost. Anyway - I used the recipe by Land-O-Lakes butter. You will see it posted Wednesday - that is if you come visit me :)

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  10. This comment has been removed by the author.

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  11. i am thinking that they could be good with melted white chocolate drizzled over if you wanted them less sweet.They look great though!Earmarking to try out on my next visitors :D

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  12. These look so good! I think I'm going to make these today! I'm going to have my sisters over for the night this would make a great snack! Thanks for sharing!

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  13. I made these this weekend, but had to improvise! I went to open a new bottle of almond extract and it had evaporated!! I was shocked and not in the mood to run out to the store. So, I used lemon extract instead and added a little fresh lemon rind to the dough too. For the glazed I used fresh lemon juice and water instead of the milk. The combination was very good and everyone loved them. I will make the almond version next time and will check my extract (even the new bottles) before I start.

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  14. They are beautiful! I will be making these for Christmas this year. Sounds so easy yet looks so gourmet. I think they'll be a hit at our Christmas Eve family gathering.

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  15. I made these. They are so yummy!!!! Didn't last very long in the house

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  16. what is A P flour ?????

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    1. Thanks for the reply, I was also wondering what AP flour was :)

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  17. In the oven now - can hardly wait!!! I used orange marmalade, a chunky apple compote, and strawberry jam. However - I didn't preheat the oven according to your timeline - otherwise it would have been on the whole hour while the dough was in the fridge :) -- Preheat while rolling the balls and adding the jam.

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  18. My came out flat. The form didnt hold..:( suggestion for fixing the problem?

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    1. I'm guessing that you might have been a little short on flour, try adding an additional 1/4 cup or so next time. If your butter was too soft (too close to melted) that will cause them to go flat as well.

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  19. OMG! I just made these in peach and raspberry jam and didn't realize I was out of milk so I used eggnog for the icing and I'm not sure they'll make it to the morning! These are my new Christmas favourites! Thank you so much for posting this!

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  20. I just have to say that I made these for the very first time last night and they are amazing. Best, easiest, most impressive Xmas cookie I have ever made or eaten. THANK YOU!!!!!!

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  21. Made these last night. So goooood.

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  22. I did 5 batches total. These are now a Xmas keeper. Thank you!!!!

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  23. I love almond cookies I, use the same recipie but for a variation, I dip the cookies in rainbow sprinkles, my son goes crazy for theses, I can't keep enough on hand he goes though them so fast.

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  24. can you use jelly?

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    1. Any flavored jelly or jam will work fine.

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  25. I made these for Christmas with my homemade strawberry and cherry jams; they were awesome! Thanks for a great recipe.

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  26. I made these and they are so good!!

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  27. Made these, they are really good.

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  28. These are so good. I used apricot jam for the filling and it turned out awesome.

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  29. Made these, they are really good.

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  30. This cookie was delicious. I needed a ton so I doubled the recipe twice and only ended up with 100!! I made them small! Is everyone getting around 40 per batch.? My favorite cookie this year though!

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    1. That's strange, Traci. I made a double batch of these cookies just yesterday and easily had 80 cookies. They are a small, almost bite-size cookie though. It's possibly yours are just a bit larger. I'm thrilled that you like them!

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