Description
These melt-in-your-mouth thumbprint cookies combine a rich, buttery shortbread base with a sweet, jam-filled center. Perfect for holiday platters or a cozy afternoon treat, this heirloom recipe uses a touch of cornstarch to achieve a delicate, tender crumb that sets it apart from standard cookies.
Ingredients
- 1 cup unsalted butter, softened
- 1/3 cup granulated sugar, plus more for rolling
- 1/3 cup light brown sugar, packed
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/3 cup raspberry or apricot jam
Instructions
- In a large bowl or stand mixer, beat the softened butter until creamy, then add granulated and brown sugars and beat for 60 seconds until fluffy.
- Mix in the egg yolk and vanilla extract until fully incorporated.
- Whisk together flour, cornstarch, and salt in a separate bowl, then gradually add to the wet ingredients on low speed until a cohesive dough forms.
- Scoop tablespoon-sized portions, roll into smooth balls between your palms, and then roll in extra granulated sugar if desired.
- Place balls on a plate, press an indent into the center with your thumb or a spoon, and freeze for 30 minutes.
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Slightly warm the jam and spoon it into the cookie indents.
- Bake for 11 minutes or until the edges are just starting to turn golden, then let cool completely on the baking sheet.
Notes
For the best results, use high-quality butter as it provides the primary flavor profile of the shortbread. If the dough feels too crumbly while rolling, continue to work it with the warmth of your hands until it becomes pliable. Ensure your jam is at room temperature or slightly warmed for easier filling without creating air bubbles during the baking process.
- Prep Time: 50 mins
- Cook Time: 11 mins
- Category: Dessert
- Method: Baking
- Cuisine: American