Shortbread Thumbprint Cookies

Step 1

Beat butter, granulated sugar and 1/2 teaspoon almond extract with a handheld mixer or a stand mixer until well combined.

Step 2

Add flour and salt. Mix on low speed until large, soft crumbs form (this may take a while, keep mixing until the sandy micture turns into cookie dough).

Step 3

Roll dough into 1 inch balls and set 2 inches apart on lined cookie sheets. Make an indent in the center of each ball (you can use your finger, but I like using a 1/2 teaspoon measuring spoon or the back of a wooden cooking spoon for a perfect look). Fill each indent with jam.

Step 4

Chill the shaped cookies for 2-4 hours in the fridge, or freeze for 1 hour.

Step 5

Heat the oven to 350°F. Bake the cookies (on tray at a time) for 13-16 minutes or until lightly golden around the edges and just set. Cool on the cookie sheet for 5 minutes, then transfer to a cooling rack to cool completely.