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I'm Julia; a wife, a mother and a lover of food. I'm in constant pursuit of my newest craving in the kitchen. I hope you'll join me in my journey to find new and delicious ways to bring classic and versatile dishes to the table. Bon Appetit!

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Shortbread Thumbprint Cookies

December 24, 2018




 I'm so happy to share my favorite shortbread thumbprint cookie recipe with you, adapted from Saving Dessert. Easy to make and especially fun when you have the littles helping out. These will be among the first to go at a cookie exchange, no doubt. You can't have just one! I hope you give these a try. Enjoy!






Shortbread Thumbprint Cookies

36 cookies



Ingredients for dough:

2 cups all-purpose flour

2 teaspoons cornstarch

1/4 teaspoon salt

1 cup unsalted butter, softened

2/3 cup sugar

1/2 teaspoon almond extract

1/2 cup jam of choice


For the glaze:

1 cup powdered sugar

1/2 teaspoon almond extract

2-3 teaspoons milk, as needed for drizzling consistency 





1. Whisk together flour, cornstarch and salt in a bowl, set aside. Beat softened butter, sugar and almond extract until light and fluffy, then add in the flour mixture. Be careful not to over-mix. Cover and refrigerate for 1 hour (or freeze for 30 minutes).


2. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Roll balls of dough into about 1-inch balls, place 2 inches apart from each other. Bake for 12-15 minutes (cookies should not obtain color). Let the cookies cool for 1 minute before moving to a cooling rack to cool completely. 


3. To make glaze, whisk together powdered sugar, almond extract and milk until smooth. Drizzle over cooled cookies. Enjoy.












Recipe adapted from Saving Desert















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