Shortbread Thumbprint Cookies

Ingredients

• NOTE: A few have commented that the dough is too dry and won't hold together. It is EXTREMELY important that you either weigh your flour or measure by fluffing it up, lightly spooning it into the measuring cups without packing it down, and level it off. This dough is slightly dry and crumbly but should hold together as you roll into balls. If it doesn't, see the instructions about adding a bit of milk.
• 113 grams (1/2 cup, 1 stick) unsalted butter, room temperature
• 75 grams (6 tablespoons) granulated sugar
• 1/2 teaspoon almond extract
• 1/8 teaspoon kosher salt
• 10 grams (2 tablespoons) cornstarch
• 150 grams (1 1/4 cups) all-purpose flour
• 70 grams (1/4 cup) jam of choice (I used cherry jam)
• 60 grams (1/2 cup) powdered sugar
• 1/8 teaspoon almond extract
• 1-2 tablespoons (15-30 ml) milk

Instructions

1. 1

   About 30 minutes before making the dough, take...: About 30 minutes before making the dough, take the butter (113 grams/ ½ cup) out of the refrigerator and let come to room temperature. Measure out the rest of the ingredients.

2. 2

   Position oven racks in the top and bottom...: Position oven racks in the top and bottom thirds of the oven. Preheat the oven to 375°F/190°C. Line two sheet pans with parchment paper or silicone baking mats.

3. 3

   In the bowl of a stand mixer fit...: In the bowl of a stand mixer fit with the paddle attachment, or a large bowl with a hand mixer, cream the butter, sugar (75 grams/ 6 tablespoons) and almond extract (½ teaspoon) together until light and fluffy about 2-3 minutes on medium-high speed.

4. 4

   Add the salt (? teaspoon) cornstarch(10 grams/ 2...: Add the salt (? teaspoon) cornstarch(10 grams/ 2 tablespoons) into the bowl and mix until evenly distributed. Add the flour (150 grams/ 1 ¼ cups) into the bowl and mix until incorporated. The dough will be crumbly and will not completely come together. But it should hold together as you scoop and roll them into balls. If it isn't holding when you try to scoop them, add 1-2 tablespoons of milk or water to the dough until it can hold shape when pressed together.

5. 5

   Scoop the dough into 1 tablespoon portions (I...: Scoop the dough into 1 tablespoon portions (I use this cookie scoop), roll into smooth balls and place on the parchment lined baking sheets. The warmth of your hand and light pressure will help the dough come together. Press your thumb into each ball about halfway down.

6. 6

   Spoon about ½ teaspoon of jam into each...: Spoon about ½ teaspoon of jam into each thumbprint.

7. 7

   As an optional step, place the tray into...: As an optional step, place the tray into the freezer for about 15 minutes before baking. This helps them really not spread out in the oven, but is optional.

8. 8

   Bake for 9-12 minutes until very lightly browned...: Bake for 9-12 minutes until very lightly browned and set. They will stay very pale.

9. 9

   Cool for about 5 minutes before moving to...: Cool for about 5 minutes before moving to a cooling rack to cool completely before drizzling with the glaze.

10. 10

    For the Glaze: Whisk the powdered sugar (60...: For the Glaze: Whisk the powdered sugar (60 grams/ ½ cup) together with the almond extract (? teaspoon) and enough milk (about 1-2 tablespoons) to make a glaze that can be drizzled. Drizzle over each cookie. You can place the glaze in a ziplock back and cut the tip off to create a tidy drizzle.

11. 11

    Store in an airtight container at room temperature...: Store in an airtight container at room temperature or in the refrigerator for 3-4 days.