Print

Print Recipe

Buttery shortbread thumbprint cookies flavored with almond extract and filled with floral jams like rose, violet, or lavender. Perfect for teatime or gifting.

Ingredients

Scale
  • 1 cup unsalted butter (softened to room temperature)
  • 2 2/3 cups all-purpose flour
  • 3/4 tsp kosher salt
  • 2/3 cup sugar
  • 1 tsp almond extract
  • 1 large egg (room temperature)
  • Jam (floral types like rose, violet, or lavender, about 1 tsp per cookie)

Instructions

  1. Cream the softened butter and sugar together for 5 to 6 minutes until light, fluffy, and pale, scraping down the bowl occasionally.
  2. Add the room temperature egg and almond extract to the butter-sugar mixture and mix about 1 minute until fully combined, with no streaks of egg white visible.
  3. In a separate bowl, whisk together flour and kosher salt. Add the dry mixture to the wet ingredients and stir until a dough just forms, finishing by hand to prevent overmixing.
  4. Shape the dough into 1-ounce balls (roughly size of a large marble) and place 2 inches apart on a parchment-lined baking sheet. Gently flatten each ball to about 1/4 inch thickness using the bottom of a glass.
  5. Press your thumb or the back of a small spoon halfway into each dough ball to create a well, and shape the edges into petal-like marks around the indentation.
  6. Chill the shaped cookies for 15-20 minutes to firm up the dough and prevent spreading during baking. Meanwhile, preheat oven to 375°F.
  7. After chilling, spoon about 1 teaspoon of chosen floral jam into each indentation. Optionally add a tiny dough dot in the center for decoration.
  8. Bake the cookies at 375°F for approximately 15 minutes, until edges turn lightly golden and centers feel set but still soft.
  9. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely, allowing the jam to set and create a soft, jammy center.

Notes

For egg-free version, substitute egg with 3 tablespoons aquafaba or a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water and rested for 5 minutes)., Use thick, seedless jams or preserves for best results to avoid runny filling., Chilling dough is essential to prevent spreading and maintain cookie shape., Use properly softened butter (room temperature for at least 30 minutes) for even mixing and desired texture., Store cookies in an airtight container at room temperature for up to 1 week once jam is fully set, with layers separated by parchment to avoid sticking., Freeze unbaked dough balls for up to 2 months; bake from frozen, adding 1-2 minutes to baking time., Freeze baked cookies for up to 3 months, layering with parchment paper., Jam should be added after partially baking if you want to avoid jam burning or bubbling during baking.

Nutrition

Find it online: https://cozyovenkitchen.com/delicious-flower-jam-thumbprint-cookies/