Jam Thumbprint Cookies
These jam thumbprint cookies just might be the perfect bite. The classic recipe takes simple shortbread and fills it with an assortment of jam to make an excellent cookie for Christmas and any time of the year.
Ingredients
- 2 cups all-purpose flour
- 1 cup almond flour
- ½ teaspoon sea salt
- 1 cup (2sticks) unsalted butter at room temperature
- ½ cup granulated sugar
- 2 tsp vanilla extract
- ½ teaspoon almond extract
- ½ cup jam of your choice
Instructions
- Preheat the oven to 350° and prepare two baking sheets with parchment. Set aside.
- In a medium-sized bowl, combine the dry ingredients. Mix together the flours and salt. Set aside.
- In a medium-sized bowl with a hand mixer or in the bowl of a stand mixer with a paddle attachment, cream the butter with the sugar and extracts until fluffy, about 3-4 minutes. Scrape down the bowl as needed to make sure everything is fully combined.
- Gradually add the flour mixture to the butter mixture at low speed. Make sure everything is fully incorporated. Scrape down the bowl with a spatula as needed.
- Use a cookie scoop to make small round balls from the dough and place them on the parchment. Repeat with the remaining dough. Using the back of a spoon or the cookie scoop, make a small indent on the back of the rounded ball of dough. I know they are called thumbprint cookies, but using your thumb to make the indent doesn't always create the best vessel for the jam to sit in. The spoon or cookie scoop will give you an even indent for the jam.
- Place about ½ teaspoon of jam in each cookie. Don't worry if the jam doesn't spread out. It will fill in the gaps in the oven.
- Bake for 12-15 minutes, or until the cookies are golden brown. Let the cookies cool completely on a wire rack. Store for about a week at room temperature or freeze for up to 3 months.