Raspberry Thumbprint Shortbread Cookies

Buttery melt-in-your-mouth shortbread cookies should always be part of your holiday baking game plan!

Ingredients:

1 cup icing sugar

1 cup cornstarch

2 cups flour

2 cups butter

seedless raspberry jam

coconut (optional)

Sift the icing sugar, cornstarch and flour together then use a pastry blender to incorporate the butter, using your hands at the end to form into a dough.

Roll the dough into small balls, about 1 - 1.5", and place on parchment lined baking sheets. Using your thumb or a round measuring spoon like I did here, press divots into the cookie balls. Fill the divots with a small amount of jam. This baby feeding spoon was just the right size for the job!

Sprinkle some coconut on top of the jam if desired and bake at 300°F for 16 minutes.

Cool completely before storing in tins.

Makes 64 cookies