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Jeweled Almond Thumbprint Cookies

A Family Favorite!
Course Cookies
Cuisine All-American
Keyword almond butter, cookies, jam
Prep Time 15 minutes
Cook Time 12 minutes
Servings 3 dozen
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 stick 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, orange-elderflower marmalade

Instructions

  • 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.