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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

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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