Jam Filled Thumbprint cookies

This is the second of cookies I baked for Christmas,its a basic shortbread cookie recipe with jam filled centers.I have also added some almond flour for some added texture and taste.I have also used half the dough to cut shapes and bake them.This is an egg less recipe.

Preparation time:45 minutes,about 4 hours to chill the dough.
Serves:24 cookies

1 cup butter
3/4 cup sugar
2 1/2 cup all purpose flour
 1/2 teaspoon vanilla essence
1/2 almond essence
1/4 cup almond flour(optional)
1/4 teaspoon salt
Jam or jelly of your choice

1.Whisk the butter and sugar together until well combined 2-3 minutes.

2.Add the essence and combine.

3.Sift the flour,almond flour and salt.Add the flour to the butter little at a time and mix until just combined.Slightly knead the dough.

4.Make roundles and place on cookie sheet.

5.Gently press down in the center with your thumb to make a well.

6.Place the jelly in the well,repeat for all the cookies.Cover the cookies with surround wrap and place in the refrigerator for at least 4 hours.

7.Preheat oven to 350 F.Once they are chilled and are firm to touch take the cookie sheet and bake in oven for 14-15 minutes.

If you do not like almonds you can substitute almond essence for vanilla
You can also add lemon zest,lemon essence and other flavors like chocolate or coffee of your choice.
Make sure the dough is chilled well because it will start to spread in the oven if it is soft.
You can put icing sugar drizzle for decorations.


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