One of our favorite family traditions is making cookies for our neighbors around the holidays. We’ve tried a handful of different cookies and recipes. These shortbread thumbprint cookies have stood out above the rest and have become our favorite! Over time, we’ve adjusted and tried different jams and fruits for the filling - so feel free to get creative.

Enjoy!

COOKIE INGREDIENTS

• 1 cup butter, softened

• 2/3 cup white sugar

• 1/2 teaspoon almond extract

• 2 cups all-purpose flour

• 1/2 cup jam (raspberry, strawberry, blueberry, etc. - have fun!)

ICING INGREDIENTS

• 1/2 cup confectioners' sugar

• 3/4 teaspoon almond extract

• 1 teaspoon milk

INSTRUCTIONS

• Preheat oven to 350 degrees.

• In a mixing bowl, cream butter and white sugar together until the consistency is smooth.

• Mix in 1/2 teaspoon of almond extract.

• Mix flour into bowl until the mixture becomes a doughy consistency.

• Roll dough into small 1 1/2 inch balls (I flatten the dough between my hands a little - this helps keep the balls from crumbling in the next steps).

• Place semi-flattened dough balls on cookie sheet. These cookies don't really expand or rise when they bake, so you can fit a lot of cookies on one sheet. (I like to line my pan with parchment paper. This helps for an easy cleanup and with the bottom of the cookie.)

• Use your thumb to create a small hole in the dough and fill with the jam of your choice.

• Bake cookies for 10-15 minutes. I like to pull them out before they start turning light brown.

• Let cookies cool for 1 minute.

• In a medium sized bowl, mix confectioners' sugar, 3/4 teaspoon of almond extract, and milk. Mix until it has reached a smooth consistency.

• Drizzle on top of warm cookies.

| Credits: Author - Jacintha Payne; Photography - Jacintha Payne |