Easy Linzer Thumbprints

  • Total: 55 min
  • Prep: 30 min
  • Cook: 25 min
  • Yield: 30 to 40 cookies
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Ingredients

1 cup Crisco® Butter Flavor All-Vegetable Shortening

or 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening

2/3 cup powdered sugar

2 tsps. almond extract

1 large egg

1/3 cup ground almonds

2 cups Pillsbury BEST® All Purpose Flour

1/2 tsp. salt

Smucker's® Orchard's Finest® Northwest Triple Berry Preserves, or other Orchard's Finest flavor

Powdered sugar (optional)

Directions

  1. HEAT oven to 350 degrees F.
  2. CREAM together shortening, sugar and almond extract in large bowl until well combined. Add egg; beat until light and fluffy. Add ground almonds, flour and salt; mix on medium speed of mixer until well blended.
  3. ROLL dough into 1-inch balls; place on ungreased baking sheets. Indent each ball with thumb.
  4. BAKE 20 to 25 minutes. Fill each indent with scant 1/2 teaspoon preserves. Return to oven; bake an additional 5 minutes. Let stand 5 minutes, then remove to rack to cool completely. Sprinkle with powdered sugar when cooled, if desired.

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