Shortbread Thumbprint Cookies – a delicious recipe with Butter, White Sugar, Vanilla, All-purpose, u00bc. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 300 degrees (F).
2
Mix butter, sugar, and vanilla together. (The Argo recipe says to use an electric mixer for this. I just mix it well with a spoon.)
3
In another bowl, use a whisk to blend flour and cornstarch together. Gradually add dry ingedients to wet ingredients, mixing well after each addition. (I begin mixing this with a spoon but eventually it is easier to mix and blend together by hand kneading it.)
4
Roll into 1-inch balls. Press thumb down into each ball to form a deep little bowl. Place on parchment lined baking sheet. (I do this in case I spill jam onto the baking sheet.)
5
Put a little glop of jam (or jelly) into each cookie bowl. Try to only half fill each little bowl.
6
Bake for 25-30 minutes.
756
kcal
Calories
47
g
Fat
79
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup Softened Butter (no Substitutions), 1/2 cups White Sugar, 1 teaspoon Vanilla Extract, 2 cups All-purpose Flour, and more.
Yes, Shortbread Thumbprint Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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