The melt in your mouth buttery goodness of these thumbprint cookies is made something truly special with the addition of pear jam. This shortbread cookie is also a treat when plum jam is used. It’s tough to pick a favorite, so try them both ways!
Total time: 4 hr 50 min (includes chilling)
- Prep Time: 20m
- Cook Time: 15m
- Total Time: 4h 50m
- Yield:32 cookies
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 2 tablespoons all-purpose flour
- 4 fluid ounces Pear Jam by Copper Pan Jams
- Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the sugar, vanilla, and almond extracts. Scrape down the sides and bottom of the bowl as needed. Turn the mixer off and add the flour to the wet ingredients. Turn the mixer on low and slowly beat until a soft dough is formed. Press the dough down to compact it and tightly cover with plastic wrap. Chill until firm, at least 4 hours.
- Preheat oven to 350F degrees. Line two baking sheets with parchment paper or silicone baking mats. Shape dough into balls, about 1 tablespoon each. If the balls of dough are sticky and/or have gotten a little soft after rolling- place the dough back into the refrigerator to firm up. You don’t want soft dough. After placing the dough balls onto the parchment paper/silicone mat, make an indentation in each ball with your thumb. The dough may crack slightly when you press your thumb into it. You can smooth it out with your fingers if you’d like. Fill each with about 1/2 teaspoon of jam.
- Bake the shortbread thumbprint cookies for 13-15 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.