Best 9 Almond Thumbprint Cookies Recipes

RASPBERRY-ALMOND THUMBPRINT COOKIES

Steps:

• In a large bowl, cream butter, sugar and extract until light and fluffy, 5-7 minutes. Add flour and mix well. Chill for 1 hour., Preheat oven to 350°. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each; fill each with 1/4 teaspoon jam. Bake until the edges are lightly browned, 13-16 minutes. Remove to wire racks to cool completely., For glaze, in a small bowl, combine confectioners' sugar, extract and water. Drizzle over cookies.

CHEWY ALMOND AND CHERRY THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Spread the almond flour on a rimmed baking sheet and bake, stirring halfway through, until golden brown and toasted, 10 to 15 minutes. Immediately add it to a medium bowl to cool for 5 minutes. Line the baking sheet with a piece of parchment paper and set aside.
• Add the coconut sugar, honey, limoncello, lemon zest, salt and egg to the toasted flour. Using a rubber spatula, stir until well combined and evenly moistened. Scoop heaping 1-tablespoon scoops of the dough onto the prepared baking sheet, leaving 1 inch between each. Flatten slightly with the palm of your hand, then make a small indent in the center of each cookie using your thumb. Fill each indent with 1/2 teaspoon cherry jam. Bake until golden brown and just set, 15 to 17 minutes. Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely. Store in an airtight container.

ALMOND THUMBPRINT COOKIES

Steps:

• For cookies:.
• Cream butter and sugar.
• Beat in the flour, extract and salt.
• Stir in the pecans.
• Shape dough into 1-inch balls and place on ungreased cookie sheet.
• Make thumbprint in each cookie.
• Bake at 300°F for 20-30 minutes.
• Let cool.
• For Icing:.
• Mix all Icing ingredients and thin with a little milk if needed , to make a smooth icing . You may add a drop or two of food color to tint the icing . Fill cooled cookies with icing.

ALMOND AND APRICOT THUMBPRINT COOKIES

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. In a large bowl, using an electric mixer, beat almond butter and butter on medium until smooth. Add brown sugar and beat until fluffy, about 3 minutes. Add egg and vanilla and beat until combined. With mixer on low, gradually add flour mixture and beat just until combined (dough will be slightly crumbly).
• Place granulated sugar in a small bowl. Roll level tablespoonfuls of dough into balls and gently roll in sugar to coat. Place on two parchment-lined rimmed baking sheets, 1 1/2 inches apart. Bake until cookies are puffed, 8 minutes. Remove sheets from oven and, with the bottom of a round 1/2 teaspoon measuring spoon, make an indentation in center of each cookie. Bake until set, 5 to 7 minutes. Let cookies cool on wire racks, 20 minutes. Stir jam and spoon 1/2 teaspoon into each indentation.

ALMOND JOY COOKIES (CHOCOLATE MACAROON THUMBPRINT)

Steps:

• Beat butter, sugar and salt.
• Add cocoa, melted chocolate and vanilla.
• Add eggs and beat until creamy.
• Slowly add flour and blend only until combined.
• Chill in refrigerator several hours.
• Meanwhile combine macaroon ingredients by hand in a small bowl.
• Form dough into balls using a small cookie scoop or tablespoon and drop onto cookie sheet lined with parchment paper.
• Flatten each ball with your thumb, leaving a depression in the center of each.
• Fill each depression with 1 tsp of macaroon.
• Bake at 350 F for 8-10 minutes, until cookies no longer look wet on top.
• Cool completely on wire rack.
• When cookies are cool.
• Melt chocolate for drizzle.
• Add shortening and stir well.
• Drizzle over cookies.

ORANGE-ALMOND THUMBPRINT COOKIES

Steps:

• Preheat oven to 325°F, with racks in upper and lower thirds. In a medium bowl, whisk together both flours and salt. Beat butter with both sugars and zest in a stand mixer fitted with paddle attachment on medium speed until light and fluffy, about 3 minutes. Reduce speed to low; gradually add flour mixture, beating just until a dough forms.
• Scoop dough using a 1 1/8-inch scoop (about 1 1/2 teaspoons); roll into balls and arrange on parchment-lined baking sheets, 1 inch apart. With the tip of your pinkie, create a deep well in center of each ball. Refrigerate 15 minutes.
• Bake 10 minutes. Remove from oven; reshape indentations with the tip of the handle of a wooden spoon. Return to oven; bake until cookies are lightly browned on bottoms and set in centers, 8 to 10 minutes more.
• Let cool on sheets on wire racks 10 minutes. Gently toss in confectioners' sugar to lightly coat; let cool completely. Just before serving or packing, sift more confectioners' sugar over cookies to coat. Bring marmalade to a boil in a small pot. Spoon 1/2 teaspoon into each well. Let stand until marmalade is set, about 15 minutes.

HONEY ALMOND THUMBPRINT COOKIES

Steps:

• Preheat oven to 350Ëš F. Line a baking sheet with parchment paper.
• Process whole almonds in a food processor until finely ground. Transfer to bowl and add flour, baking powder, and salt. Whisk until combined.
• Combine the ground flax seed with the water in a small bowl or glass measuring cup. Mix well and let sit until a thick gel forms. This creates a binder to replace eggs.
• Using an electric hand mixer, add honey, oil, and vanilla to the chia/water gel and mix well. Add the wet ingredients to the dry ingredients and mix well.
• Roll Tablespoons of dough into 1-inch balls and place on prepared baking sheets. Press the tip of your finger into the center of each cookie to make an indentation. Bake the cookies until set and slightly golden on the bottom, 10-12 minutes. Let cool completely on a wire rack.
• Combine 2 Tablespoons honey and 1 Tablespoon almond butter and mix well. Fill each cookie with about 1/4 teaspoon and top with almonds if desired. Enjoy!

RASPBERRY - ALMOND THUMBPRINT COOKIES

Steps:

• 1. In a large bowl, cream butter, sugar and extract until light and fluffy. Add flour and mix well. Chill for 1 hour. Roll into 1 in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indention in the center of each; fill with 1/4 teaspoon jam. Bake at 350 for 13 - 16 minutes or until the edges are lightly browned. Remove to wire racks to cook completely.
• 2. For glaze, in a small bowl, combine the confectioners' sugar, extract and water. Drizzle over cookies.

ALMOND THUMBPRINT COOKIES

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.)