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
1 stick (8 tablespoons)
unsalted butter, room temperature
smooth unsweetened almond butter
packed brown sugar
1/3 cup plus 3 tablespoons
sliced, skin on almonds, coarsely chopped
cherry, gooseberry, lingonberry and orange elderflower marmalade
- Preheat oven to 375º F Line 2 baking sheets with parchment paper.
- Whisk together the flour, baking powder and salt in a medium bowl, set side.
- 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.
- 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.