Step 1 of 9
Jam Shortbread Thumbprints
Line two baking sheets with silicone baking mats or parchment paper. Set aside.
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Step 2 of 9
Jam Shortbread Thumbprints
Place the butter, granulated sugar, vanilla extract, and almond extract in a medium mixing bowl. Use a hand mixer to beat on medium speed until the mixture is pale and well combined, about 1 minute.
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Step 3 of 9
Jam Shortbread Thumbprints
Add the flour and salt to the bowl and beat on low speed, scraping the sides of the bowl with a rubber spatula as needed, until a smooth dough forms.
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Step 4 of 9
Jam Shortbread Thumbprints
Divide the cookie dough into 20 balls, using roughly 1 tablespoon of dough for each, and arrange them spaced 1 1/2 inches apart on the baking sheets. Use your thumb to press a 1/4-inch-deep indent in the center of each cookie. Spoon 1/2 teaspoon of jam into each indent.
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Step 5 of 9
Jam Shortbread Thumbprints
Preheat the oven to 350°F.
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Step 6 of 9
Jam Shortbread Thumbprints
Transfer the cookie sheets to the freezer for 10-15 minutes while the oven preheats.
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Step 7 of 9
Jam Shortbread Thumbprints
Remove the cookies from the freezer and transfer to the prepared baking sheets. Bake on middle rack of oven until puffy and golden brown at the edges, 14-16 minutes.
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Step 8 of 9
Jam Shortbread Thumbprints
Check to see that cookies are done. Remove from oven or add time as needed.
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Step 9 of 9
Jam Shortbread Thumbprints
Allow the cookies to rest on the sheets for 5-10 minutes, then transfer to a wire rack to cool completely before serving.