Description
Delightfully buttery and tender Thumbprint Cookies filled with a sweet and tangy raspberry or apricot jam center. These classic cookies combine all-purpose and almond flour for a delicate texture, enhanced by the aromatic flavors of vanilla and almond extracts. Perfect for holiday gatherings or any sweet occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 1 cup almond flour (spooned and leveled)
- ½ teaspoon sea salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter (at room temperature)
- ½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
Filling
- ½ cup raspberry and/or apricot jam
Instructions
- Preheat and prepare baking sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, and sea salt until evenly mixed.
- Cream butter and sugar: In the bowl of a stand mixer, beat the room temperature butter, granulated sugar, vanilla extract, and almond extract together on medium speed until the mixture becomes light and fluffy, which typically takes about 3-5 minutes.
- Add the dry ingredients: Gradually add the flour mixture to the creamed butter mixture, mixing on low speed until just combined to avoid overmixing and maintain a tender cookie texture.
- Shape the cookies: Scoop rounded tablespoons of the dough, roll each into a ball, and place on the prepared baking sheets spaced adequately apart. Gently press down each ball to form a disk and create an indentation in the center using your thumb or the back of a 1 teaspoon measuring spoon.
- Fill with jam: Spoon approximately ½ teaspoon of raspberry and/or apricot jam into each indentation carefully to avoid overfilling.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes or until the bottoms are lightly browned and the cookies are set.
- Cool: Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, allowing the jam to set properly.
Notes
- For a nut-free version, substitute almond flour with additional all-purpose flour, but note texture and flavor may vary.
- Different jams such as strawberry, blueberry, or black raspberry can be used based on preference.
- Ensure butter is at room temperature for easier creaming and better dough consistency.
- Chilling the dough for 30 minutes before baking can help maintain shape but is optional.
- Store cookies in an airtight container at room temperature for up to 5 days for best freshness.
