December 15, 2014

Jeweled Almond Thumbprint Cookies

On the Menu Today~
Jeweled Almond Butter Thumbprint Cookies

I used 4 different kinds of preserves:
Cherry Preserves from Trader Joe's
Gooseberry Preserves, Lingonberry Preserves and
Orange Elderflower Marmalade from all from IKEA.

Jeweled Almond Thumbprint Cookies

  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 stick (8 tablespoons) unsalted butter, room temperature
  • 1/2 cup smooth unsweetened almond butter
  • 1/2 cup packed brown sugar
  • 1/3 cup plus 3 tablespoons sugar
  • 1 large egg
  • 2 teaspoons almond extract
  • 1/3 cup sliced, skin on almonds, coarsely chopped
  • Preserves Used: cherry, gooseberry, lingonberry and orange elderflower marmalade
Cooking Directions
  1. Preheat oven to 375ยบ F Line 2 baking sheets with parchment paper.
  2. Whisk together the flour, baking powder and salt in a medium bowl, set side.
  3. Combine the butter and almond butter in a large bowl, beat on medium high until smooth. Add brown sugar, 1/3 cup of sugar and continue to beat until light and fluffy, about 3 minutes. Add the egg and extract and beat until combined. Adjust the speed to med-low and add the flour in 2 batches; mixing until just incorporated. Combine the chopped almonds and remaining 3 tablespoons sugar in small bowl. Scoop out 1 tablespoon of cookie dough and roll into balls. Roll balls in almond-sugar mixture. Space balls 2 inches apart on prepared sheets. Make an indentation in center of each cookie with your thumb or the rounded side of a spoon.
  4. Fill each indentation with 1/2 teaspoon jam of your choice. Bake until cookies are golden brown, 10 to 12 minutes. Cool on wire racks.

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