{"id":7362,"date":"2024-09-09T22:59:28","date_gmt":"2024-09-09T22:59:28","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=7362"},"modified":"2024-09-14T01:34:23","modified_gmt":"2024-09-14T01:34:23","slug":"shortbread-thumbprints","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/shortbread-thumbprints\/","title":{"rendered":"Shortbread Thumbprints"},"content":{"rendered":"\n
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Photo by Stephanie Knewasser<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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From the kitchen of Stephanie Knewasser<\/h4>\n\n\n\n

Cream together until fluffy:<\/p>\n\n\n\n

1 c butter, unsalted<\/em><\/strong><\/p>\n\n\n\n

1\/2 c confectioner sugar<\/em><\/strong><\/p>\n\n\n\n

Add:<\/p>\n\n\n\n

1\/2 tsp almond extract<\/em><\/strong><\/p>\n\n\n\n

1 tsp vanilla extract<\/em><\/strong><\/p>\n\n\n\n

1\/2 tsp salt<\/em><\/strong><\/p>\n\n\n\n

Slowly add: <\/p>\n\n\n\n

2 c flour<\/em><\/strong><\/p>\n\n\n\n

No need to chill dough.<\/p>\n\n\n\n

Roll dough into balls.<\/p>\n\n\n\n

Roll dough balls in flour<\/em><\/strong> for a light coating.<\/p>\n\n\n\n

Place on a cookie sheet lined with a silicone baking mat or parchment.<\/p>\n\n\n\n

Stir jam<\/em><\/strong> with a fork to make it smooth.<\/p>\n\n\n\n

For good results, don’t use watery jam.<\/p>\n\n\n\n

Make indent in cookies with measuring spoon or thumb.<\/p>\n\n\n\n

If you want a lot of jam, make a big indent. <\/p>\n\n\n\n

Spoon jam into indent.<\/p>\n\n\n\n

Jam level should remain below top of cookie, or it will spill over.<\/p>\n\n\n\n

Bake @ 350, 16 minutes or until bottom starts to turn golden.<\/p>\n\n\n\n

Let cookies rest on baking sheets 6 minutes before moving to cooling rack.<\/p>\n\n\n\n

Icing<\/span> (optional):<\/p>\n\n\n\n

1\/2 confectioner sugar<\/em><\/strong><\/p>\n\n\n\n

1\/2 tsp vanilla extract<\/em><\/strong><\/p>\n\n\n\n

2 tsp milk<\/em><\/strong><\/p>\n\n\n\n

Drizzle icing over cooled cookies.<\/p>\n\n\n\n

NOTES<\/p>\n\n\n\n