Strawberry Thumbprint Cookies
These soft, shortbread thumbprint cookies, filled with a dollop of strawberry and a drizzle of glaze, will fly off your Christmas platter so fast you may want to double the recipe!
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Servings: 12 cookies
Calories: 110kcal
Ingredients
- ½ cup butter, room temperature (1-stick)
- ⅓ cup granulated sugar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup + 2 tablespoons all-purpose flour
Glaze
- ½ cup powdered sugar
- ½ tablespoon water
- ½ teaspoon vanilla extract (or lemon or almond extract)
Instructions
- In a mixing bowl, cream butter until light and fluffy, approximately 2-3 minutes.
- Beat in granulated sugar. Add vanilla and almond extract.
- Slowly add flour and mix on low until soft dough forms, scraping the sides down as needed.
- Cover dough with plastic wrap and chill for 2 hours or overnight.
- Preheat oven to 350° F. Line a cookie sheet with parchment paper.
- Scoop dough with a 1-inch cookie scoop or a spoon. Roll each scoop until smooth.
- Place on cookie sheet and press center down. Use your thumb or the back of a round measuring spoon. If the dough cracks, simply smooth it over gently with your finger before baking.
- Fill with strawberry jam and bake for 13-14 minutes. Do not over bake or you'll get hard cookies. Allow cookies to cool before adding glaze.
Glaze
- Whisk powdered sugar, water and vanilla. Place glaze in a sandwhich baggie and cut a small hole in one corner. Space the cookies half an inch from each other and drizzle over the cookies as a whole so as not to waste the glaze.
Nutrition
Calories: 110kcal | Carbohydrates: 11g | Protein: 0.1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 61mg | Potassium: 3mg | Fiber: 0.003g | Sugar: 11g | Vitamin A: 236IU | Calcium: 2mg | Iron: 0.01mg