This colorful thumbprint shortbread cookie recipe makes for the perfect Thanksgiving or Christmas cookie.
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1 cup Land O Lakes® Butter softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/3 cup red plum jam or perserves
1/4 cup sweetened dried cranberries, coarsely chopped
*Substitute small wild cranberries or fresh red currants.
Heat oven to 350°F.
Combine butter, sugar and almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed.
Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly).
Combine jam and cranberries in small bowl. Fill each indentation with about 1/4 teaspoon jam mixture.
Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to wire cooling rack.
Explore reviews fromour online community
Omitted the almond extract and substituted lemon extract. Filled with lemon curd. Wonderful!
I used leftover cranberry sauce/chutney from Thanksgiving. Yummy!!!