First time making jam thumbprint cookies! These are super easy to make. I love that shortbread is only 4 ingredients...and that it's safe to eat "raw." ;) Used Wegmans brand organic strawberry spread for the middle, although raspberry preserves would have been my first choice.
1 cup butter
2/3 cup sugar
1/2 tsp. almond extract (I added 1/2 tsp. vanilla in addition, but you don't have to)
2 cups all-purpose flour
1/2 cup strawberry or raspberry preserves
Cream butter, sugar and extract. Slowly add flour and blend until dough forms. Form into 1" balls and place on greased cookie sheet, pressing middle down with thumb. Spoon jam/preserves into the middles of the cookies. Bake for 14-18 mins. at 350 degrees. Cool for 1 minute on cookie sheets, then transfer to wire rack.
