This buttery almond cookie filled with delicious apricot, raspberry or your favorite jam, is perfect for a tea party or the holidays!
Truth be told, these are one of my FAVORITE Christmas cookies - I much prefer the delicate shortbread to all of the peanut butter and chocolate cookies that are so loved by everyone else in the family!
The secret is chilling the delicate dough overnight, rolling into tight little balls, making the famous thumbprint, filled with flavorful fresh jam, and then chilling some more before baking! This keeps the dough from spreading too much during baking.
These look so fancy, but are sooooo easy to make! For the glaze, I use a small squirt bottle to drizzle with some control - you can pick them up at Target for less than a buck each - and they work just as well for drizzling caramel or chocolate on top of your other favorite desserts.
This is one of my most-requested recipes, and you can make the as simple or fancy as you would like. I've made them with no almond glaze - and they are good that way, but if you have the time, drizzle the top with the beautiful glazed almond ribbons. These will stay fresh and pretty the longest if you store in a covered container with parchment paper between layers in a chilled location.
So pretty! Hope you enjoy as much as we do!