Go Back
almond-thumbprint-cookies-landscape-hero
Sarah

Almond Thumbprint Cookies

Buttery almond shortbread cookies filled with bright raspberry jam. An easy, nutty thumbprint cookie for any holiday tray.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 13 minutes
Chill Time 25 minutes
Total Time 58 minutes
Servings: 22 cookies
Course: Dessert
Cuisine: American
Calories: 95
Ingredients Method Notes

Ingredients
  

  • 3/4 cup unsalted butter cold and cubed
  • 2/3 cup granulated sugar
  • 1 large egg yolk
  • 1 tsp almond extract
  • 1 3/4 cups all-purpose flour
  • 1/4 tsp salt
  • 1/3 cup raspberry jam
  • 1/4 cup sliced almonds crushed (optional)

Method
 

  1. Cream cold butter and sugar until light and fluffy, 2-3 minutes.
  2. Beat in egg yolk and almond extract.
  3. Whisk flour and salt; fold into wet ingredients until just combined.
  4. Chill dough 20-30 minutes.
  5. Roll into 1-tablespoon balls, press a well into each (re-roll first if edges crack), roll in crushed almonds if using, and fill with 1/2 tsp smooth jam.
  6. Preheat oven to 350°F. Bake 12-14 minutes, until edges are just set and lightly golden.

Notes

  • If the edges crack when you press the well, the dough is too cold — roll the ball once more to warm it slightly, then press again.
  • Keep the butter cold rather than fully softened; this is what keeps the cookies from spreading thin.
  • Nutrition is an estimate calculated from the ingredients and will vary with brands and portion size.