A wonderfully rich and buttery shortbread cookie, absolutely loaded with chopped nuts. This simple, flourless-style thumbprint has a dense, crumbly texture that melts in your mouth.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 2 Sticks (1 Cup) | Butter, softened |
| 1 Cup | Cake Flour |
| 8 Tbsp (1/2 Cup) | Sugar |
| 1 Tsp | Vanilla |
| 1 1/2 to 2 Cups | Chopped Nuts |
| For Filling | Jelly or Cherries |
Instructions
- Preheat your oven to 350°F.
- In a large bowl, cream the softened butter and sugar together with an electric mixer. Stir in the vanilla.
- On low speed, gradually add the cake flour and mix until a soft dough forms.
- By hand, stir in the chopped nuts.
- Roll the dough into 1-inch balls and place them on an ungreased cookie sheet.
- Use your thumb to press an indentation into the center of each ball of dough.
- Bake for 20 to 30 minutes. The cookies should be set and lightly golden on the bottom.
- Let the cookies cool completely on the baking sheet.
- Once cooled, fill the thumbprint indentations with a dot of your favorite jelly or a piece of a candied cherry.
Note
This is a very rich, dense shortbread cookie with no eggs or leavening. The long, slow baking time is necessary to cook the dough through.
