Jam Thumbprint Cookies
Jam Thumbprint Cookies are delicious almond shortbread cookies filled with jewel toned jam that melt in your mouth. This classic holiday cookie is fabulous!
Servings: 4 dozen
Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup confectioner's sugar
- 1/4 cup granulated sugar
- 1 tsp almond extract (use vanilla if you prefer)
- 2 cups all purpose flour
- 1 cup extra fine almond flour
- 1 tsp salt
filling
- assorted jams and jellies
coating
- 1 cup confectioner's sugar, sifted
Instructions
- Preheat oven to 325F. Line cookie sheets with parchment paper.
- Beat the butter with both sugars and the extract until light and fluffy, about 3-4 minutes, stopping to scrape down the sides of the bowl once or twice.
- Whisk together the flour, almond flour, and salt, and then add gradually to the bowl, with the mixer on low. Blend just until the dough comes together.
- Scoop out the dough with a 1 1/8 inch cookie scoop, and roll into smooth balls. Place 2 inches apart on the cookie sheets. Make a small indent into each ball using your little finger or a round 1/4 teaspoon. Refrigerate for 15 minutes.
- Bake the cookies for about 15 minutes, until set but still pale. Just after you remove the cookies from the oven re-do the thumbprint indentations, because they will have puffed up during baking.
- Let cool on a rack for 10 minutes, then toss the cookies in powdered sugar to coat on all sides.
- When you are ready to serve, dust the cookies one more time with another coat of powdered sugar, and then fill each indentation with a small amount of jam.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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