Lavender Shortbread Thumbprints with Cherry Jam
A Christmas cookie tray feels finished with a row of jewel-bright thumbprints. Buttery lavender shortbread, a sparkly sugar coat and a little pool of cherry jam in the middle.
A Christmas cookie tray feels finished with a row of jewel-bright thumbprints. Buttery lavender shortbread, a sparkly sugar coat and a little pool of cherry jam in the middle.
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Why this pairing works
Rich shortbread needs something tart to balance it. Cherry jam brings that bright pop, and the lavender in the dough makes the fruit taste even juicier.
Makes about 24 cookies Prep 25 min + 15 min chill Cook 15 min
Ingredients
- 1 bag Lavender Cookie Mix (Shortbread), plus the ingredients listed on the package
- 1/4 cup Lavender Sugar, for rolling
- 1/2 cup cherry or raspberry jam
- 1/2 cup powdered sugar, for the drizzle
- 2 to 3 tsp milk
- 1 drop Lavender Extract, optional
Directions
- Prepare the dough according to the package directions. Roll into 1-inch balls, then roll each ball in Lavender Sugar.
- Set the balls 2 inches apart on a parchment-lined sheet. Press your thumb or the back of a 1/2-teaspoon measure into each one to make a small well.
- Chill the tray 15 minutes, then bake as the package directs, checking a few minutes early since small cookies bake faster. Pull them when the edges are just golden.
- While the cookies are still warm, gently press the wells again if they puffed. Cool completely, then fill each well with about 1/2 tsp jam.
- Whisk the powdered sugar, milk and lavender extract into a thin glaze and drizzle over the cookies. Let set 20 minutes.
Make it your own
- Fill with lemon curd for a sunny yellow cookie on the tray.
- Dip the bottoms in melted dark chocolate and let them set on parchment.
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