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Almond Butter-Jam Thumbprints
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Prep Time:
40 minutes
Total Time:
1 hour
Indulge in versatile thumbprint cookies, bursting with almond butter and strawberry jam for a delightful breakfast or anytime snack.
Ingredients:
  • 3/4 cup almond butter (not almond paste)
  • 1/2 cup butter or margarine, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon baking soda
  • 1/2 cup unblanched whole almonds, finely chopped
  • 1/2 cup strawberry jam
Instructions:
  • 1. Preheat the oven to 350°F and prepare 2 cookie sheets by spraying them with cooking spray. 2. In a large bowl, use an electric mixer on medium speed to beat almond butter, butter, brown sugar, and granulated sugar until light and fluffy, about 1 minute. 3. Mix in almond extract and egg until well blended. 4. Gradually add in the flour, baking powder, baking soda, and salt on low speed until a soft dough forms.
  • Place almonds in a small bowl. Shape dough into 1-inch balls and coat with almonds. Place the balls on cookie sheets, 2 inches apart.
  • Bake for 8 to 10 minutes until edges are nearly set. Use your thumb or the handle of a wooden spoon to create an indentation in the center of each cookie. Bake for an additional 5 minutes until edges are golden brown. Let them cool for 2 minutes before transferring to cooling racks. Allow the cookies to cool completely for about 15 minutes.
  • Transfer the strawberry jam into a small resealable bag, seal it, and snip off a tiny corner. Carefully squeeze the bag to pipe the jam into the center of each cookie.

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