Dreaming about Slow, Cozy Days at Home

Lately I’ve been dreaming about simple, quiet days at home — windows open to let the fresh air in, reading to my sweet children, and the peaceful rhythm of tending to a home that feels warm and alive.

Here are a few little things that make those cozy days even sweeter:

• Nostalgic feather duster
• All the Places to Love (children’s book)
• Laundry booster (the classics always work best)
• A good book — Jayber Crowby Wendell Berry
• A cozy blanket

Sally McKenney

Shortbread Jam Thumbprints

There's something sweet about a quiet afternoon in the kitchen – flour on the counter, a warm oven humming, and little cookies cooling on a tray while the house carries on around you. I put a sweet little spin on these classic shortbread thumbprints by shaping the centers into tiny hearts before filling them with jam. It's a small touch, but it turns an ordinary batch of cookies into something that feels extra special.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 35 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 36 cookies

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

• 3/4 (180g) cup unsalted butter softened to room temperature
• 1/2 (60g) cup confectioners' sugar
• 1 tsp pure vanilla extract
• 1/2 tsp almond extract
• 1 1/2 (180g) cups all-purpose flour
• 1/4 tsp salt
• 1/3 (35g) cup finely crushed pecans
• 6 (120g) tbsp favorite jam or jelly

Method

 

1. In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the confectioners’ sugar, vanilla extract, and almond extract, and beat on medium-high speed until combined and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
2. Switch the mixer to low speed and slowly add the flour, ¼ cup (30 g) at a time. Once all of the flour is incorporated, add the salt. Turn the mixer up to high speed and beat until the dough comes together. Continue beating the dough until it becomes smooth.
3. Roll the dough into balls, about 2 teaspoons of dough per cookie, then roll each ball into the crushed pecans. Press your thumb or the handle tip of a rubber spatula or wooden spoon into the center of each dough ball to make an indentation. Place the unbaked cookies on 1 or 2 large plates. Cover loosely and refrigerate for 1 hour (and up to 2 days).
4. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
5. Remove unbaked cookies from the refrigerator and spoon ½ teaspoon of jam into each indentation. Arrange cookies 3 inches (7.5 cm) apart on the baking sheets. Bake for 12 to 13 minutes, or until lightly browned on the sides. The jam won’t look completely set, but it will set as the cookies cool.
6. Remove from the oven. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
7. Cookies will stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.