Black Forest Thumbprint Cookies
Buttery shortbread cookie with cherry jam and chocolate filling
Ingredients
- 2 cups plus 2 tbsp AP flour
- 1/4 tsp salt
- 1 cup unsalted butter slightly softened
- 2/3 cup granulated sugar
- 1/2 tsp almond extract
- 1 tsp vanilla extract
- 1/2 cup cherry jam
- 3/4 cup semi sweet chocolate chips
Instructions
Cookies:
- Preheat oven to 350. Cream butter and sugar in stand mixer until fluffy. If your butter is still kind of cold this might take a little longer.
- Add the salt and vanilla and almond and mix a bit longer, scraping down the bowl.
- Turn off the mixer, add the flour and mix just until combined. Don't over mix or your shortbread will be tough.
- Use a cookie scoop to make about 1 inch balls and round them a little with your hands. If your dough is too sticky to do that, let it sit for 30 min or put it in the fridge for a few minutes and try again.
- Make a well in each ball of dough, flattening it out a bit. I use the back of my cookie scoop for this.
- Fill with a 1/2 - 1 tsp jam as will fit in the well, but not over filled.
- Place filled cookies into the fridge for 20 minutes.
- Bake in the oven about 14 or so minutes until just starting to brown on the edges. Ovens can very a lot so check the first batch after 10 minutes. Rotate the cookie sheets halfway through for even baking.
- Remove and let cool a bit before transferring to a cooling rack.
For the chocolate topping:
- Melt the chocolate in a microwave safe bowl in 20 second intervals stirring between each until just melted. Do not overheat or the chocolate will seize up.
- Spoon 1 tsp or so of chocolate onto the cherry jam on each cookie.