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Jam Thumbprint Shortbread Cookies


I am so excited today because I am featuring a recipe from a fellow bloggers upcoming cook book, Sugar High.  Nicole Hampton is the creative mind behind not only the book but also her blog, Dough-Eyed.  The book is full of sweet and savory recipes for baking at 5,000 feet and above.  Our elevation is 4,800 feet {give or take} and so it was a perfect fit.  The only problem I had was trying to narrow down what recipe to make and highlight here at Practically Homemade.  I asked for advice and looked through the book about 100 times…then decided on a Jam Thumbprint Shortbread Cookie.  I know my long time readers will not be surprised by this because I am a self-proclaimed cookie addict.

Shortbread can be tricky, especially at a high altitude.  You need the right ratio of butter, sugar and flour in order to get a light and flaky cookie and this recipe is perfect.  Baking can take longer with less oxygen and atmospheric pressure at high altitudes.  Moisture also evaporates quicker, so recipes can require a change in time, temperature and sometimes even ingredients.  At Dough-Eyed she has a section dedicated just to high altitude baking with tips and recipes to get things just right.

Back to cookies!!  The 1/2 teaspoon made just the right divot into each cookie.

Three hours in the refrigerator and a scoop of jam was all they needed before a trip in the oven.

The result is a super tasty cookie that I would make again and again.  Shortbread is a favorite of mine and I am so glad that I can add this recipe to my collection.

“Sugar High: Sweet & Savory Baking in Your High-Altitude Kitchen, ©2018 by Nicole Hampton, Graphic Arts Books®, reprinted by permission.”  To order visit here.

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Jam Thumbprint Shortbread Cookies

Sweet but not too sweet shortbread cookies filled with whatever kind of jam you like.
Course: Dessert
Servings: 30 cookies
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  • 1 cup unsalted butter {softened}
  • 2/3 cup powdered sugar
  • 1 tbsp whole milk
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup raspberry jam {or whatever jam you like}


  • Line 2 baking sheets with parchment paper or nonstick mats.  In a large bowl, beat together the butter and powdered sugar until light and fluffy.  Add the milk and vanilla, and mix well.  Add the flour and salt.  Beat together until the ingredients are completely incorporated and the dough comes together.
  • Scoop the dough by rounded tablespoonfuls onto your baking sheets.  Use a 1/2-teaspoon measuring spoon to press into each cookie, making a divot in the center where the jam will go.  Place the cookie dough in refrigerator for 30 minutes to chill.
  • Preheat oven to 325 degrees F.  Take out the cookies and spoon the preserves into each divot, filling it to the top of the indent.  Bake until the cookies have just started to brown, 20-22 minutes.  Let cool completely on a wire rack and enjoy.


“Sugar High: Sweet & Savory Baking in Your High-Altitude Kitchen, ©2018 by Nicole Hampton, Graphic Arts Books®, reprinted by permission.”
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