Preheat oven to 400 degrees F
- 1 cup room temperature butter
Directions: Combine butter and sugar in a mixing bowl. Add egg, almond extract, salt and flour. Mix until combined. Put dough in cookie press and place on non-stick baking sheet directly. First batch will take 6 minutes, subsequent batches will take 5 minutes.
*I wipe down sheet pan with a paper towel between batches so that the cookies will stick to the sheet pan better, coming out of the press.
**I separate the dough into three bowls and mix in red food coloring to one bowl and green food coloring to one of the others, leaving one of the bowls the original white color. I add small increments of each of the colors to the cookie press, filling the press completely. Outcome is shown in picture above.
~Recipe from my mother-in-law (Nora)
- 1 cup unsalted butter, softened to room temperature
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups + 2 Tablespoons all-purpose flour
- 1/2 cup raspberry jam
- Using a handheld or stand mixer with 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 the bottom of the bowl as needed. Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Press the dough down to compact it and tightly cover with plastic wrap to chill until firm.
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Shape the cookie dough into balls. Mine were about 1 Tablespoon of dough per ball. Make sure they’re nice and smooth. If you find the balls of dough are sticky and/or have gotten a little soft after rolling- place the balls of dough back into the refrigerator to firm up. You absolutely DO NOT want soft dough. Make an indention with your thumb into each ball. The dough may crack slightly when you press your thumb into it. Simply smooth it out with your finger if you can. Otherwise, it’s perfectly fine to have a few cracks. Fill each with a scant 1/2 teaspoon of jam. (Or however much it can hold.)
- Bake the shortbread thumbprint cookies for 14-15 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do no over bake. In fact, I only baked mine for 13-14 minutes. I prefer them a little soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wore rack.
~Recipe from sallybakingaddiction.com