You can't beat jam-filled, buttery shortbread cookies made from ONLY 4-ingredients! These Thumbprint cookies are perfect for Holidays or anytime a cookie craving strikes! They're super crunchy and delicious!
4 -ingredient Thumbprint Cookies:
4 cupsall-purpose flour
How to Make Easy Thumbprint Cookies:
In a large bowl beat the butter and sugar until fluffy. Gradually add in the flour and then knead by hand to form a ball of dough.
Scoop dough into 1-inch balls and roll, then place onto cookie sheets. Indent and fill with preserves. Bake in pre-heated 350°F for 15-20 minutes or until bottoms turn golden.
Freezing instructions: Thumbprint Cookie dough or baked cookies freeze for up-to 3 months. Jam: Bakers use preserves as its much more powerful with outstanding results (doesn't leak.) I used Polaner Red Raspberry Preserves. If using jam add 1 teaspoon of cornstarch to every 1/3 cup of jam. This helps prevent leaks.Butter: one pound of butter is equivalent to 4 sticks of butter. Any buttery blend solid or margarine can be used. Flakier Cookies: Use 3 1/2 cups of flour instead of 4 cups. Making with less flour also prevents any cracks. We liked the crunchier cookies with all four cups of flour.