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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