Thumbprint cookies are a shortbread type cookie with a jam-filled center. They always make for a delicious ending to a meal and they are a sweet treat to make for any special woman in your life this weekend!

There are many, many variations of thumbprint cookies out there and more than one culture claims to have invented them. Based on the ingredients used, this version would seem to most closely resemble a common Swedish cookie called hallongrotta, meaning “raspberry cave” in Swedish.

When I first made these, I had strawberry jam, raspberry jam, and cherry preserves opened in the fridge. I couldn’t decide on just one to use, so I made 3 versions of the cookies, some with each of the three jams or preserves I had. All of them were delicious! While Eric & Andrew were partial to the berry jam filled ones, I liked the ones with the cherry preserves the best of all. And the almond flavored glaze elevates these cookies from great to incredibly delicious!

Jam Thumbprint Cookies (adapted from aheadofthyme.com)  Total Time Required: 1 hour + time for the glaze to dry,  Prep Time: 20 minutes, Chill Time: 30 minutes, Cook Time: 15 minutes, Yield: 24 cookies

Ingredients:

Cookies:

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 1/3 cup jam or preserves

Glaze:

• 1 cup confectioners’ sugar
• 1 teaspoon almond extract
• 1-2 tablespoons almond milk

Directions:

To make the cookies: In the large bowl of a stand mixer, cream together the butter and granulated sugar on medium speed until the creamed mixture is light and fluffy, about 2-3 minutes.

Add in the vanilla and salt, and continue to beat on medium until they are fully incorporated.

Gradually add the flour into the dough until combined, and the mixture forms a dough. Refrigerator the dough for 1/2 hour.

Preheat the oven to 350ºF. Line a large baking pan with a silicone baking mat or parchment paper. Shape the dough into 1-inch balls by hand and place on the lined cookie sheet.

With your thumb (or the back of a small spoon or measuring spoon) make an indentation in the center of each ball. (The edges may crack slightly.)

Use a small spoon to fill the indentation with jam, without overfilling the wells. Bake the cookies for 13-15 minutes or until the edges are lightly browned.

Allow the cookies to cool on the cookie sheet for 5 minutes before carefully transferring them to a wire cooling rack to cool completely.

To make the glaze: in a medium mixing bowl, whisk together the confectioners’ sugar, almond extract, and 1 tablespoon of the almond milk. Add the remaining milk, 1 teaspoon at a time, until the desired consistency is reached, adding a bit more liquid if it is too thick or a bit more sugar if it is too thin.

Using a spoon, drizzle the glaze over the cooled cookies.

Allow the cookies to set for 1-2 hours. Store the cookies in an airtight container for up to 3 days at room temperature, once the glaze has dried completely.

Celebrations for Moms are even better with a sweet treat as the finale!  ~Linda

Jam Thumbprint Cookies (adapted from aheadofthyme.com)  Total Time Required: 1 hour + time for the glaze to dry,  Prep Time: 20 minutes, Chill Time: 30 minutes, Cook Time: 15 minutes, Yield: 24 cookies

Ingredients:

Cookies:

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 1/3 cup jam or preserves

Glaze:

• 1 cup confectioners’ sugar
• 1 teaspoon almond extract
• 1-2 tablespoons almond milk

Directions:

To make the cookies: In the large bowl of a stand mixer, cream together the butter and sugar on medium speed until the creamed mixture is light and fluffy, about 2-3 minutes.

Add in the vanilla and salt, and continue to beat on medium until they are fully incorporated.

Gradually add the flour into the dough until combined, and the mixture forms a dough. Refrigerator the dough for 1/2 hour.

Preheat the oven to 350ºF. Line a large baking pan with a silicone baking mat or parchment paper. Shape the dough into 1-inch balls by hand and place on the lined cookie sheet.

With your thumb (or the back of a small spoon or measuring spoon) make an indentation in the center of each ball. (The edges may crack slightly.)

Use a small spoon to fill the indentation with jam, without overfilling the wells. Bake the cookies for 13-15 minutes or until the edges are lightly browned. Allow the cookies to cool on the cookie sheet for 5 minutes before carefully transferring them to a wire cooling rack to cool completely.

To make the glaze: in a medium mixing bowl, whisk together the confectioners’ sugar, almond extract, and 1 tablespoon of the almond milk.

Add the remaining milk, 1 teaspoon at a time, until the desired consistency is reached, adding a bit more liquid if it is too thick or a bit more sugar if it is too thin.

Using a spoon, drizzle the glaze over the cooled cookies. Allow the cookies to set for 1-2 hours. Store the cookies in an airtight container for up to 3 days at room temperature, once the glaze has dried completely.