There is nothing more delightful than baking homemade strawberry shortbread thumbprint cookies. A traditional cookie, they are always popular during this time of year and can be found in abundance at dessert spreads, family gatherings, and special events. 
 
The dough for these cookies is great to work with and can even be used for cookie-cutter shapes, with the centers filled with your favorite jam, chocolate, or caramel sauce. With these delightful treats, you’ll be sure to entertain family and friends or even provide them as a gift.
To make these classic shortbread thumbprint cookies from scratch, start by creaming butter and sugar until light and fluffy. Next, stir in vanilla and almond extracts for a hint of sweet almond flavor. Slowly mix in flour until the dough holds its structure, and then refrigerate for 2-4 hours. Once the dough is chilled, scoop it into balls and press a teaspoon or thumb into each to make an indentation. Fill the indentation with jam – like strawberry, raspberry, blueberry, apricot, lemon curd, or apple. Bake the cookies at 350°F for 14 minutes, then drizzle them with glaze for the perfect finish.
 
It’s the season for baking! Use good quality butter like Land of Lakes, real butter rather than margarine, and jam without added preservatives. The sweetness of the cookies comes from granulated sugar and a glaze made with powdered sugar. Add a tablespoon more flour at a time if the dough is too sticky, but it should hold its shape. With these delicious thumbprint cookies, you’ll have a successful holiday party or cookie exchange!

: JAM-FILLED THUMBPRINT COOKIES 

Ingredients

1 cup butter, room temperature (2 sticks)

2/3 cup granulated sugar

1 tsp vanilla extract

1 tsp almond extract

2 cups + 2 tablespoons all-purpose flour

1/2 cup strawberry jam (or any flavor jam)

Glaze

1 cup powdered sugar

1 tbsp water

1 tsp vanilla/almond/lemon extract – optional (to flavor)

Instructions

In a large bowl with a mixer – cream butter (high speed) until light and fluffy, about a minute or two.

Beat in granulated sugar, vanilla extract, and almond extract.

Slowly mix in flour and continue to mix on low until soft dough forms, scraping down the sides of the bowl with a spatula.

Cover the dough with plastic wrap and chill for at least 2-4 hours; the dough should be firm when using.

Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.

Scoop 1-inch balls of dough and roll them until they are smooth.

Place on a cookie sheet and press your thumb into the dough on each ball. The dough may crack. Smooth it over with a finger.

Fill each thumbprint center with strawberry jam.

Bake in the oven for 13-14 minutes. TIP: Do not overbake cookies. Place the dough in the refrigerator after each use. Allow cookies to cool before placing them on a wire rack.

To make the glaze, mix the ingredients until smooth. Drizzle cookie tops with a spoon.

TIP: Cookie dough can be stored in the freezer for up to 2 months. Baked cookies can be stored for 2-3 months in the freezer.

If hard to resist a delicious cookie, this recipe is for you! On a snowy day, gather your family, kids, and friends for a baking session filled with music and holiday cheer, easy to whip up with ingredients that you probably already have in your kitchen, such as butter, sugar, and flour – no eggs, baking powder, or baking soda needed. Make sure to chill the dough for several hours or overnight, or store it in the freezer for up to 2 months. Once ready, roll the dough between your hands and place it on a baking sheet. Make a thumbprint in each cookie and fill it with your favorite jam. Bake in the oven for 13 minutes and let them cool before enjoying.