Easy Shortbread Thumbprint Cookies
These cheddar apricot thumbprint cookies are ridiculously easy to make and absolutely delicious. I dare you to only have one!
Servings 30
Calories 113kcal
Ingredients
- 225 g (1 cup) butter room temperature
- 100 g (½ cup) sugar
- 250 g (2 cups) flour
- 15 g (1tbsp) cornstarch
- ½ tsp salt
- ½ cup apricot jam
- ½ cup raspberry jam
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy.
- Add the flour, cornstarch and salt then mix until just combined.
- Scoop a bit of cookie dough and form into a 2cm/1-inch balls.
- Place on baking sheets lined with parchment paper. With a back of a rounded measuring spoon or using your thumb, press an indent into the cookies. Fill each hole with preserves.
- Place in the fridge for at least 30 minutes to chill.
- Preheat the oven to 180°C/350°F.
- Place the cookie sheets in the oven and bake for 15 minutes until golden brown.
- Remove from the oven and allow to cool for 10 minutes then transfer to a wire rack and allow to cool completely.
Video
Notes
Food Processor Directions:
- Add the dry ingredients in a food processor and pulse until mixed.
- Add the room temperature butter to the flour mixture then pulse until a soft dough forms. Proceed with the recipe as above.
Nutrition
Calories: 113kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 111mg | Potassium: 18mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 276IU | Vitamin C: 0.4mg | Calcium: 5mg | Iron: 0.4mg
