Ingredients :
- SHORTBREAD THUMBPRINT COOKI
- 1 cup unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 2 cup plus 2 tablespoons all purpose flour
- 1/4 tsp salt
- 1/2 cup cherry preserves or jam
- WHITE CHOCOLATE GLAZE
- 4 white chocolate, not chips chopped
- DARK CHOCOLATE GLAZE
- 4 semi sweet chocolate, chopped or chips can be used
Method :
- Preheat oven to 350. Line baking sheets with parchment paper
- Combine flour and salt in a bowl, set aside
- In another bowl beat butter and sugar until light and fluffy, add vanilla and almond extract and beat in
- Add flour and salt mixture and stir until b L emded
- Cover and refigerate until dough is firm, at least 2 hours. Then roll into 1 inch balls, place on prepared pans
- Make a indentation with a wooden spoon handle or a thumb,if it cracks just smooth it over , place some cherry jam in each indentation. Keep dough cool. If it warms during batches chill it don"t work with warm sticky dough
- Bake for 13 to 15 minutes until slightly golden. Cool in pans 5 minutes then transfer to racks to cool completely before glazing
- GLAZE COOKIES
- Melt semisweet chocolate, just until smooth. Drizzle over cooled cookies
- Melt white chocolate just until smooth, . Drizzle over cookies. Let cookies sit about 30 minutes to set choclate up.
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