1cup(2 sticks) unsalted butter, at room temperature
1tspalmond extract (use vanilla if you prefer)
2cupsall purpose flour
1cupextra fine almond flour
assorted jams and jellies
1cupconfectioner's sugar, sifted
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.
https://theviewfromgreatisland.com/jam-thumbprint-cookies-recipe/ December 19, 2019