I hope this isn't overly presumptious of me... but I made your Shortbread Thumbprint Cookies, and they were delicious! However, I had a bit of trial and error with getting the "thumbprint" right, so that the cookie dough didn't crack, thereby allowing the jam to escape and run all over the pan. I discovered a great remedy to this, so I thought I'd share. I hope you don't mind!!!
The first batch I did using my thumb, but as mentioned, it caused the dough surrounding the thumbprint to crack. I tried squishing the cracks back together, but the jam still escaped. Next, I tried using the back of a metal measuring spoon to press into the cookie, but this also caused cracking and left the spoon covered in dough each time.
Then I had a eureka moment: I spritzed the back of the metal measuring spoon with non-stick spray, then I pressed partially down into the cookie ball, just the tiniest bit. Then I spun the spoon around, kind of like scooping ice cream, but actually completely opposite, thereby enlarging my hole, not cracking the dough, and having a nice deep hole for lots of jam. Make sense? No? Ok, look at the pictures below:
Start by pressing the back of the spritzed spoon lightly into the cookie:
Next gently start to turn the spoon, using light pressure...
Keep spinning the spoon all the way around, letting the spoon back impress the hole...
Until you have a nice deep hole, then gently spin the spoon upwards, out of the cookie.
Neat little hole, with no cracks to the dough:
Pretty little jewel-like cookies, filled with Cabernet-Sauvignon jelly. (Note, that glop of jam on the pan got spilled by my careless hands and spoon, NOT by my little cookies!)