Sunday, January 1, 2012

Strawberry Almond Shortbread Thumbprints

I made these yesterday for a New Years Eve party and they were a big hit!  They're now one of my favorite cookies.   I seriously lost count of how many I ate.  They're so perfect; I would never change a thing about them.  I didn't think I liked shortbread, because the only ones I'd ever had before these were the Girl Scout ones, but WOW! They literally melt in your mouth...especially when they're still warm from the oven.  The touch of almond makes them taste absolutely INCREDIBLE. So even if you don't like shortbread, I bet you'll like these cookies.  My mom almost didn't let me take them because she wanted them for herself.


  • 1 cup butter, softened
  • 2/3 cup white sugar
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 cup seedless strawberry jam
  • 1 cup confectioners' sugar
  • 1.5 teaspoons almond extract
  • 3 teaspoons milk


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
  3. Bake for 12 to 16 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
  4. In a medium bowl, mix together the confectioners' sugar, 1.5 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

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