Cranberry Almond Shortbread Thumbprints
Cranberry Almond Shortbread Thumbprints
This colorful thumbprint shortbread cookie recipe makes for the perfect Thanksgiving or Christmas cookie.
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30 min
Prep Time
1 hr 15 min
Total Time
42
cookies Ingredients
Cookie
1 cup Land O Lakes® Butter, softened
23 cup sugar
12 teaspoon almond extract
2 cups all-purpose flour
Filling
13 cup red plum jam or perserves
How to make
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STEP 1
Heat oven to 350°F.
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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.
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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).
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STEP 4
Combine jam and cranberries in small bowl. Fill each indentation with about 1/4 teaspoon jam mixture.
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STEP 5
Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to wire cooling rack.
80 Calories
4.5 Fat (g)
10 Cholesterol (mg)
35 Sodium (mg)
10 Carbohydrates (g)
0 Dietary Fiber
1 Protein (g)
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