ALMOND THUMBPRINT COOKIES
Categories Cookies Fruit Bake Kid-Friendly Almond Jam or Jelly Bon Appétit Small Plates
Yield Makes about 30
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Blend 1 cup toasted almonds and 2/3 cup golden brown sugar in processor until almonds are finely chopped. Blend in flour and salt. Add butter and process using on/off turns until mixture resembles coarse crumbs. Whisk egg yolk and 1/2 teaspoon vanilla extract in small bowl to blend. Add mixture to processor and blend until moist clumps form. Transfer dough to bowl. Knead briefly in bowl to bind dough. Form dough into 1 1/4-inch balls. Place balls on 2 ungreased baking sheets, spacing 2 inches apart. Using thumb, make deep indentation in center of each ball (if edges crack, push together to smooth).
- Bake cookies until firm to touch and golden on bottom, about 15 minutes (indentations will close up slightly). Remove from oven. Using back of small spoon, immediately press indentation of each cookie to enlarge. Transfer cookies to racks and cool completely. Spoon generous 1/2 teaspoon preserves into indentation of each cookie. (Can be prepared 2 days ahead. Store between sheets of waxed paper in airtight container at room temperature. Cookies will soften slightly.)
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Agomuo Obianuju
[email protected]I'm going to try this recipe tonight.
Mamon Raj
[email protected]I'm sure these cookies are delicious.
Umesha Arachchi
[email protected]These cookies are a work of art!
Erorr Haker
[email protected]I'm going to make these cookies for my next party.
Stephanie Philip
[email protected]These cookies look amazing!
Nakaggqa Justine
[email protected]I can't wait to try this recipe!
Amjad Safi
[email protected]Thanks for sharing this recipe!
Gene Lueck
[email protected]Overall, I'm very happy with this recipe for almond thumbprint cookies. They're delicious, easy to make, and they look beautiful.
Namungo Justine
[email protected]I've found that these cookies are best when they're fresh out of the oven. They tend to get a little dry if you store them for too long.
Tawhit Mondol
[email protected]These cookies are a bit delicate, so be careful when you're handling them.
Awais Sandhu
[email protected]I've made these cookies with both almond flour and regular flour and they turn out great either way. I prefer the almond flour version because it's more flavorful.
murray jackamarra
[email protected]These cookies are a great way to use up leftover egg whites. They're also a great way to get your kids involved in the kitchen.
Palesa Kutoane
[email protected]I love the versatility of these cookies. You can fill them with any type of jam or jelly you like.
Lizzie C
[email protected]These cookies are the perfect size for a snack or dessert. They're also great for packing in lunches.
Aminath Anum
[email protected]I've tried several different recipes for almond thumbprint cookies and this one is by far the best. The cookies are soft and chewy and the filling is creamy and delicious.
Rebecca Carpenter
[email protected]These cookies are a bit time-consuming to make, but they're worth it! They're so delicious and they look so impressive.
lofer alak
[email protected]I love that these cookies are made with almond flour. They're a great option for people with gluten sensitivities.
Smeer Gurung
[email protected]These cookies are so cute and festive! I made them for a Christmas party and they were a big hit.
Antor Sheikh
[email protected]I've made these cookies several times now and they always turn out perfect. They're the perfect balance of sweet and nutty.
Lora Swissa Ramos
[email protected]These cookies were a huge hit with my family and friends! They're so easy to make and they taste delicious. I will definitely be making these again.