Almond Shortbread Thumbprints

Just because the bake-off is over doesn’t mean the recipes have to end. Here’s another delicious low sodium cookie perfect for holiday gifting. They’re simple to make and oh-so-good to eat, and can be customized by switching the choice of filling. I used seedless blackberry and chunky apricot preserves this year, but I’d suggest trying a whole variety of jams from strawberry to blueberry to ..?? Or for a truly sensational treat, bake the cookies then fill with Nutella spread. MMmmmMMM!! Many thanks to Marge M. for sharing!

Yields 2 1/2 dozen cookies.

SODIUM CONTENT: 2 mg per cookie


1 c. (2 sticks) unsalted butter, softened
2/3 c. sugar
1/2 t. pure almond extract
2 c. all purpose flour
1/2 c. jam or preserves


Preheat the oven to 350 degrees. Get out a couple baking sheets and set aside.

In a large mixing bowl, cream together the butter, sugar and almond extract. Beat at medium speed, scraping bowl often, until creamy (1-2 minutes). Reduce speed to low and gradually add the flour, beating until combined.

Shape dough into 1-inch balls (a small ice cream scoop works wonders here). Place balls 2 inches apart on the ungreased baking sheet. Gently press thumb into center to make indentation (edges may crack slightly). Fill each cookie with 1/4 teaspoon preserves.

Place baking sheet on middle rack in oven and bake until edges are ever slightly browned, about 15 minutes. Remove from oven and let rest a minute before carefully transferring cookies to a wire rack to cool. Store in an airtight container.

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2 Responses to Almond Shortbread Thumbprints

  1. Kelsy says:

    I really wanted a lemon cookie, so I tried this yummy recipe but changed out the almond extract for fresh lemon juice, and topped them with lemon curd instead of jam. Yes, the lemon curd ups the sodium content, but it is only 20mg per tablespoon, so as long as you manage your daily amount, you can still eat a couple of these delicious cookies. I even used half all purpose flour and half whole wheat flour and they were still great. The cookie crust holds up well when filled. Thanks for the LoSo recipes!!

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