Thumbprint Cookies
Treat yourself to these irresistible Thumbprint Cookies—sweet, buttery, and filled with your favorite jam in every bite!
Ingredients
- 2 cups all-purpose flour
- 1 cup almond flour
- 1/2 teaspoon sea salt
- 1 cup 2 sticks unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup raspberry and/or apricot jam
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, almond flour, and salt.
- Using a stand mixer, cream together the butter, sugar, vanilla extract, and almond extract until fluffy. Gradually add the flour mixture and mix until well combined.
- Scoop rounded tablespoons of the dough, roll them into balls, and place them on the prepared baking sheets. Gently press down to form disks and use your thumb or the back of a 1 teaspoon measuring spoon to make an indentation in the middle of each cookie. Spoon 1/2 teaspoon of jam into each indentation.
- Bake the cookies for 12 to 15 minutes, or until the bottoms are lightly browned. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Notes:
For a variety of flavors, try using different types of jam like strawberry or blueberry.