This colorful thumbprint shortbread cookie recipe makes for the perfect Thanksgiving or Christmas cookie.
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Cookie
1 cup Land O Lakes® Butter, 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.
STEP 1
Heat oven to 350°F.
STEP 2
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.
STEP 3
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).
STEP 4
Combine jam and cranberries in small bowl. Fill each indentation with about 1/4 teaspoon jam mixture.
STEP 5
Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to wire cooling rack.