Thumbprint Cookies
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!
Ingredients
4 -ingredient Thumbprint Cookies:
- 1 lb butter
- 1 cup sugar
- 4 cups all-purpose flour
- 1 cup Raspberry preserves
Instructions
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.
Notes
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.
Nutrition Facts
Thumbprint Cookies
Serving Size
1 cookie
Amount per Serving
Calories
136
% Daily Value*
Fat
7
g
11
%
Saturated Fat
5
g
31
%
Cholesterol
20
mg
7
%
Sodium
67
mg
3
%
Potassium
18
mg
1
%
Carbohydrates
16
g
5
%
Fiber
1
g
4
%
Sugar
7
g
8
%
Protein
1
g
2
%
Vitamin A
227
IU
5
%
Vitamin C
1
mg
1
%
Calcium
5
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
