Cranberry Almond Shortbread Thumbprints

Cranberry Almond Shortbread Thumbprints
25
2 Reviews
This colorful thumbprint shortbread cookie recipe makes for the perfect Thanksgiving or Christmas cookie.
30 min
Prep Time
1:15
Total Time
42 cookies

Ingredients

Cookie

1 cup
, softened
2/3 cup
sugar
1/2 teaspoon
almond extract
2 cups
all-purpose flour

Filling

1/3 cup
red plum jam or perserves
1/4 cup
sweetened dried cranberries*, coarsely chopped
 
*Substitute small wild cranberries or fresh red currants.

Directions

  1. Heat oven to 350°F. Combine butter, sugar and almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until well mixed.
  2. 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).
  3. Combine jam and cranberries in small bowl. Fill each indentation with about 1/4 teaspoon jam mixture.
  4. Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to wire cooling rack.

Recipe Tips

Nutrition Facts (1 cookie)

Calories
80
Cholesterol
10mg
Carbohydrates
10g
Protein
1g
Fat
4.5g
Sodium
35mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

Delicious recipe. I used vanilla extract instead of almond and did not add cranberries.

Rating

I made these last year at Christmas time, they were delicious. I used raspberry jam and mixed in the cranberries, yum!

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