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Almond Shortbread Thumbprint Cookies

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Almond Shortbread Thumbprint Cookies - get the recipe at Barefeet In The Kitchen

Light, buttery, almond flavored shortbread cookies have been the most requested cookie I make for almost as long as I can remember. My friend Augusta gave me this recipe years ago and it became a true favorite at first bite.

Just the right amount of sweetness, filled with jam and then lightly drizzled with icing. These cookies are a hit with everyone who tries them. Don’t be fooled by their unassuming appearance. These cookies will surprise you by just melting in your mouth.
Almond Shortbread Thumbprint Cookies - get the recipe at Barefeet In The Kitchen

Kitchen Tip: I use these bowls, this scoop, this spatula, and this baking sheet to make this recipe.

Yield: 40 small cookies

Almond Shortbread Thumbprint Cookies

Light, buttery, almond flavored shortbread thumbprint cookies are a kid and adult favorite.

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Ingredients

COOKIE INGREDIENTS:
1 cup butter, softened
2/3 cup sugar
2 cups AP flour
1 teaspoon almond extract
Approximately 1/2 cup any flavor jam, I used our favorite peach jam
GLAZE INGREDIENTS:
1 cup powdered sugar
1-2 tablespoons milk
1 teaspoon almond extract

Instructions

Preheat oven to 350 degrees. Cream together the butter, sugar, flour and almond extract. Chill the dough for 1 hour in the refrigerator. Roll the dough into 1" balls or use a 1" scoop to place them onto a parchment or silicone lined baking sheet.

Press down on the top of each cookie and use your thumb to create a small indent. After all the indents are made, fill the indents with about 1/2 teaspoon of jam.

Bake for approximately 10 minutes. Remove from the oven before the cookies are browned. Let cool on the trays for 1-2 minutes and then remove to a wire cooling rack. 

To make the glaze, add the almond extract to the powdered sugar and then slowly add the milk to this mixture. Stir constantly and stop adding milk when you reach the consistency of icing. It should drizzle off the tip of a spoon in a thin white stream. Not watery, but not thick either.

When the cookies are completely cooled, drizzle the icing over the tops.

Notes

FREEZER INSTRUCTIONS: These cookies freeze beautifully. When the icing has hardened, layer them into containers with wax paper between the layers. They will keep in the freezer for at least a month. They would probably keep much longer than that, but I wouldn't know. Mine never last that long. Enjoy!

7.6.4
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https://barefeetinthekitchen.com/almond-shortbread-thumbprint-cookies/

{originally published 8-12-11 – recipe notes and photos updated 4-7-15}

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  5. At long last, you finally posted this one. These cookies were delicious! Even if I only had a few. I can still remember the soft delicate cookie melting into cookie magic once I took a bite. Yumma! (My new word from the munchkin).

    Will these be present this weekend??? Shopping or BBQ?
    Reply

  10. I just saw these posted on TSRI Dash post. I just made these for the cookie swap and had forgotten I saw them here too! They must have stuck in my brain for months and months - and years - almost. Anyway - I used the recipe by Land-O-Lakes butter. You will see it posted Wednesday - that is if you come visit me :)
    Reply

  11. i am thinking that they could be good with melted white chocolate drizzled over if you wanted them less sweet.They look great though!Earmarking to try out on my next visitors :D
    Reply

  12. These look so good! I think I'm going to make these today! I'm going to have my sisters over for the night this would make a great snack! Thanks for sharing!
    Reply

  13. I made these this weekend, but had to improvise! I went to open a new bottle of almond extract and it had evaporated!! I was shocked and not in the mood to run out to the store. So, I used lemon extract instead and added a little fresh lemon rind to the dough too. For the glazed I used fresh lemon juice and water instead of the milk. The combination was very good and everyone loved them. I will make the almond version next time and will check my extract (even the new bottles) before I start.
    Reply

  17. In the oven now - can hardly wait!!! I used orange marmalade, a chunky apple compote, and strawberry jam. However - I didn't preheat the oven according to your timeline - otherwise it would have been on the whole hour while the dough was in the fridge :) -- Preheat while rolling the balls and adding the jam.
    Reply

    • I'm guessing that you might have been a little short on flour, try adding an additional 1/4 cup or so next time. If your butter was too soft (too close to melted) that will cause them to go flat as well.
      Reply

  19. OMG! I just made these in peach and raspberry jam and didn't realize I was out of milk so I used eggnog for the icing and I'm not sure they'll make it to the morning! These are my new Christmas favourites! Thank you so much for posting this!
    Reply

  20. I just have to say that I made these for the very first time last night and they are amazing. Best, easiest, most impressive Xmas cookie I have ever made or eaten. THANK YOU!!!!!!
    Reply

  23. I love almond cookies I, use the same recipie but for a variation, I dip the cookies in rainbow sprinkles, my son goes crazy for theses, I can't keep enough on hand he goes though them so fast.
    Reply

  25. I made these for Christmas with my homemade strawberry and cherry jams; they were awesome! Thanks for a great recipe.
    Reply

  31. This cookie was delicious. I needed a ton so I doubled the recipe twice and only ended up with 100!! I made them small! Is everyone getting around 40 per batch.? My favorite cookie this year though!
    Reply

    • That's strange, Traci. I made a double batch of these cookies just yesterday and easily had 80 cookies. They are a small, almost bite-size cookie though. It's possibly yours are just a bit larger. I'm thrilled that you like them!
      Reply

  32. Is an egg needed in the dough. When I mixed butter, sugar, flour and almond extract there was no form to the dough
    Reply

    • You did what I did; you mixed the butter, sugar, flour and extract all together. You should have just creamed the butter and sugar first to a creamy texture then ADDED THE FLOUR AND EXTRACT. I made the same mistake so after the ref - I broke up the hardened dough then added a little apple juice then I could roll out the dough into balls. 11/1/15
      Reply

    • I made these cookies again today and creamed only the butter and sugar together, then added the flour and almond extract and mixed it together. It still needed liquid to bring it together so I added 3 tbsp apple juice and it came together, then I put it in the refrigerator for the hour. Time to make them now. 11/3/
      15
      Reply

  35. I have oodles of jars of homemade jam, and have been looking for the right cookie to showcase them. When I saw that you use almond extract...well, that's it! Gotta have these. Freeze them? Surely you jest. I doubt I'll have any left to freeze!
    Reply

  36. How would these taste with green jelapeno jam or red hot pepper jam?
    Yes or no?
    Trying them first with homemade strawberry rhubarb jam.
    Reply

  37. The BEST! It's our go to cookie recipe in my culinary classroom when we want something party worthy without being hard for students. Our faculty begs us to make them!
    Reply

    • These cookies will not work with a 1:1 almond flour substitution for all-purpose flour. I'm still working on a perfect gluten free version of this particular cookie.
      Reply

  39. Has any of you made these without the drizzle? I think they would be better, not quite so sweet. Just wondering. I am definitely saving this recipe and making it soon.
    Reply

    • They're good without the glaze, but the glaze gives them an extra hit of almond and I can't resist it. Taste them both ways and let me know what you think!
      Reply

  40. This has got to be the easiest cookie I have ever made and so good. I love them! I am so glad I found this recipe. You could keep some of this dough in the fridge for emergencies and just whip up cookies when you need them.
    Reply

    • I typically store them at room temperature in an airtight container, either in a single layer or stacked with parchment paper in between the layers. If the house is very warm, you might place them in the refrigerator just to help the glaze stay nice, but you shouldn't need to do that this time of year.
      Reply

  44. I would like to make these cookies but in a banting recipe. Can you help.Im following the LCHF lifestyle.Thank youVeronica
    Reply

  47. My husband says I shouldn't freeze them sine he will have them eaten before they can finish freezing!But I do have a question. Can I use almond flour instead of AP flour and almond extract?Thank you.
    Reply

    • Almond flour does not work with this recipe. They won't have enough structure and they'll be paper thin and fall apart. (I've tried it.)
      Reply

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