I have one that is a thumbprint cookie that close to a shortbread cookie. I use raspeberry jam:
Raspberry Thumbprint Butter Cookies
Ingredients:
• 1 cup butter, softened (no substitutes)
• 1/2 teaspoon almond extract (optional)
• 2 teaspoons vanilla
• 1/2 cup confectioners' sugar
• 1/4 cup cornstarch
• 1 1/2 cups all-purpose flour
• 24 teaspoons raspberry jam (can use strawberry jam or jelly or use 24 candied red or green cherries)
Directions:
1. Set oven to 325 degrees F.
2. Lightly grease a cookie/baking sheet.
3. In a large bowl using an electric mixer at medium speed beat the butter with vanilla and almond extract (if using) until fluffy.
4. In a bowl combine the confectioners sugar with cornstarch and flour; add to the creamed mixture and beat until smooth and combined.
5. Using hands shape into 24 round balls, then place on cookie sheet about 2-inches apart.
6. Push down slightly using the palm of your hand then make a small indent in the middle of each cookie *see note below.
7. Spoon about 1 teaspoon jelly or jam into the hole. Note: Use small measuring spoon. * see note below.
8. Bake for about 8-10 minutes (watch closely that the edges do not brown too much).
9. Cool on wire racks.
*I use the end of a wooden spon to make the indent.
*I use a plastic bag, place jelly(room temp, stir well before putting in bag) in, cut off the tip & squeeze the jelly into the indent.