Thumbprint Cookies with Jam
These Thumbprint Cookies are buttery shortbread, filled with your favorite jam and topped with powdered sugar. Perfect for the holidays or anytime!
Servings: 20
Ingredients
- 1/2 cup unsalted butter , softened
- 1/4 cup + 1 tablespoon powdered sugar
- 1 cup all-purpose flour , spooned and leveled
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla
- 1/3 cup finely ground roasted pistachio nuts
- 1/4 cup jam (raspberry, apricot, blackberry, strawberry - any!)
Instructions
- Preheat oven to 325 degrees F.
- In large bowl, beat butter and powdered sugar with an electric mixer on medium speed until creamy. Add in flour, salt, vanilla and pistachios until combined.
- Shape dough into 1 1/4-inch balls. Place on a nonstick cookie sheet about 1 inch apart. Press thumb into center of each cookie (but not all the way through), to make an indentation.
- Bake 14 to 16 minutes or until set but not browned. Quickly remake indentation with your thumb (or the end of a wooden spoon handle, if you can't stand the heat on your skin.)
- Transfer cookies to cooling rack; cool for at least 20 minutes.
- Fill each thumbprint with about 1/2 teaspoon of jam. Sprinkle the powdered over the top and enjoy!
Notes
In order to Freeze: make sure they are completely cooled (and wait to dust with the powdered sugar until you're ready to serve.) Put them in a sealable airtight container, in single layers, divided by waxed paper (this will prevent them from sticking to one another.) Alternatively, you can wait to fill them - freeze the cookies, defrost, and then fill them before serving. They can be frozen up to 1 month.
Nutrition
Calories: 81kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 17mg | Potassium: 10mg | Fiber: 1g | Sugar: 4g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg