Jam Filled Shortbread Thumbprint Cookies

These simple, delicious Shortbread Thumbprint Cookies are such an easy dessert! I filled these cookies with apricot, cherry, and blackberry jam, but you can use your favorite fruit jam as filling.

Course Dessert

Cuisine American

Keyword jam-filled shortbread cookies, shortbread cookies, Shortbread Thumbprint Cookies

Prep Time 10

Cook Time 15

Servings dozen cookies

Calories 1884kcal

Author Beth Pierce

Ingredients

1 cup butter softened
1/2 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
2 1/4 cups all purpose flour
1/2 cup jam raspberry, strawberry, apricot, blackberry, cherry are all good choices

Glaze

1/2 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla

Instructions

Preheat oven to 350 degrees
In stand mixer cream butter and sugar. Add vanilla and mix just until incorporated. In small bowl combine salt and flour. Add flour mixture to butter mixture in 3-4 increments mixing just until incorporated. Refrigerate dough for one hour.
Roll into approximately 1 inch balls and using the back side of a 1/2 teaspoon measuring spoon press indentation into dough. You can also use the tip of your thumb.
Bake for 13-15 minutes on parchment covered cookie sheets. Remove from oven and if the indentation is not as prominent gently press down with your finger to reestablish indentation. Cool completely on cookie cooling racks. Fill with with jam. You can use the back of a heated teaspoon to smooth off the jam. Heat the teaspoon under hot water.
In small bowl stir together powdered sugar, milk and vanilla. Lightly drizzle over cookies.

Notes

Yield 24-28 cookies

Nutrition