Mini Thumbprint Shortbread Cookies
Recipe Ingredients:
16 oz butter softened (my favorite is Kerry Gold salted)
1 cup powdered sugar
2 1/2 tsp. vanilla
3 cups flour
1/2 cup corn starch
Makes about 6-7 approximately. Store in airtight container.... if they last that long!
Recipe Ingredients:
16 oz butter softened (my favorite is Kerry Gold salted)
1 cup powdered sugar
2 1/2 tsp. vanilla
3 cups flour
1/2 cup corn starch
- Combine butter, powdered sugar, and vanilla. Whip in mixer until fluffy.
Add flour & corn starch until blended.
Roll into mini balls. (We used a whiskey bottle cork dipped in flour to punch the holes). - Fill with jellies (I used a teaspoon to fill them). We filled ours with Marionberry Blast, Lip Smackin’ Loganberry and Sneaky Ghost (for us that love a little more zing).
- Freeze cookies for 30-45 minutes on cookie sheet (this will keep the cookies holding their shape while you bake them. Otherwise they spread out and loose their jelly). Bake at 350 degrees for approx 10-12 minutes until done. You don’t want them to brown.
- Transfer to cooling rack immediately.
Makes about 6-7 approximately. Store in airtight container.... if they last that long!
