Introduction: A Sweet Classic You’ll Love
There’s something magical about cookies that combine delicate, tender dough with a burst of fruity sweetness. The Almond and Jam Thumbprint Cookies recipe is a perfect example of a classic cookie that balances flavors and textures beautifully. These cookies are crispy on the outside, soft on the inside, and have a sweet jam center that makes every bite a treat. Whether you’re baking for a special occasion, a holiday, or just for a sweet snack, these cookies are sure to impress.
In this article, we’ll dive into every detail you need to make these almond-flavored, jam-filled delights from scratch. We’ll talk about the ingredients, step-by-step instructions, variations, and even some helpful tips to ensure your cookies come out perfectly every time.
The Origin of Almond and Jam Thumbprint Cookies
Thumbprint cookies have been around for centuries and are known by various names across the world. The origins of this cookie are often debated, but it’s believed to have first appeared in Scandinavia and other parts of Northern Europe. Almond and Jam Thumbprint Cookies, specifically, draw from the long-standing tradition of almond-flavored pastries.
The “thumbprint” part of the cookie’s name comes from the classic method of shaping the cookies. After rolling the dough into small balls, bakers would use their thumb (or another object) to create a small indent in the center of each cookie. Over time, jam or preserves were added to the indentation, creating the iconic look and taste we know today.
This recipe combines the timeless almond flavor with the sweetness of jam, creating a treat that has stood the test of time.
Ingredients for Almond and Jam Thumbprint Cookies
The beauty of this recipe lies in its simplicity. These ingredients come together to create a rich, flavorful base for your thumbprint cookies. Here’s everything you’ll need:
For the Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 2/3 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
For the Assembly:
- 2 large egg whites (lightly beaten)
- 1 1/2 cups finely chopped almonds (or sliced almonds, chopped)
- 1/3 to 1/2 cup jam or preserves (raspberry, apricot, or strawberry work best)
Step-by-Step Instructions for Preparing Almond and Jam Thumbprint Cookies
Now that you have all the ingredients, let’s jump into the preparation. Follow these detailed steps to ensure your Almond and Jam Thumbprint Cookies turn out perfectly.
1. Make the Dough
Mix the Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour and salt. This will ensure that the dry ingredients are evenly distributed throughout the dough.
Cream the Butter and Sugar
In a large bowl, use an electric mixer to beat the unsalted butter and granulated sugar until the mixture becomes light and fluffy. This step is crucial for achieving that melt-in-your-mouth texture in the cookies. Beat for about 3-4 minutes until it looks smooth and airy.
Add the Wet Ingredients
Now, beat in the egg yolks, vanilla extract, and almond extract. These ingredients will infuse the dough with that lovely almond flavor and richness.
Combine the Dry and Wet Ingredients
Gradually add the flour mixture to the wet ingredients. Mix until just combined, being careful not to overwork the dough.
Chill the Dough
Wrap the dough in plastic wrap and refrigerate it for about 30 minutes. Chilling the dough helps it hold its shape when you roll it into balls and also ensures a better texture when baking.
2. Shape and Coat the Cookies
Preheat the Oven
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent the cookies from sticking.
Prepare the Coating Stations
Set up two shallow bowls: one with the lightly beaten egg whites and the other with the finely chopped almonds. This will help the almonds stick to the dough when you roll it into balls.
Shape the Dough
Take about 1 tablespoon of dough and roll it into a ball about 1 inch in diameter. You want the cookies to be small and uniform in size so that they bake evenly.
Coat the Dough Balls
Dip each dough ball into the egg whites and then roll it in the chopped almonds. The egg whites help the almonds stick to the dough, creating a beautiful coating that adds both texture and flavor to the cookies.
Arrange on Baking Sheets
Place the coated dough balls on the prepared baking sheets, making sure to space them about 2 inches apart to give them room to spread while baking.
3. Create the Thumbprints
Make the Indentation
Using your thumb or the back of a 1/2 teaspoon measuring spoon, gently press down in the center of each dough ball to create a small indentation. Be careful not to press too hard, as you don’t want the cookies to lose their shape.
Fill with Jam
Spoon about 1/2 teaspoon of your chosen jam (raspberry, apricot, or strawberry) into the indentation. Be sure not to overfill, as the jam can spill over during baking.
4. Bake the Cookies
Bake
Place the baking sheets in the preheated oven and bake the cookies for 15-18 minutes or until the edges are lightly golden. Keep an eye on them to ensure they don’t overbake.
Re-press if Needed
If the indentations have puffed up during baking, gently re-press them using the back of a spoon while the cookies are still warm.
Cool
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Tips for Perfect Thumbprint Cookies
- Don’t Overwork the Dough: Overmixing the dough can result in tough cookies. Mix only until the ingredients are combined.
- Chill the Dough Properly: Chilled dough is easier to handle and helps the cookies maintain their shape during baking.
- Use a Cookie Scoop: For consistent-sized cookies, use a cookie scoop or spoon to measure out the dough.
- Don’t Overbake: Watch your cookies carefully during the final minutes of baking. The edges should be lightly golden but the tops should not be brown.
Variations of Almond and Jam Thumbprint Cookies
Feel free to get creative with these cookies by experimenting with different flavors and coatings. Here are a few variations to try:
Flavor Options:
- Lemon or Orange Extract: Replace the almond extract with lemon or orange extract for a fresh citrus flavor.
- Chocolate Version: Add 2 tablespoons of cocoa powder to the dough for a rich chocolate version.
- Different Jam Varieties: Don’t be limited to just raspberry or strawberry! Try using fig, cherry, or orange marmalade for a unique twist.
Coating Alternatives:
- Coconut Coating: For a tropical touch, roll the dough balls in shredded coconut instead of almonds.
- Sugar Coating: Roll the dough balls in coarse sugar for a sparkly, sweet finish.
- Mixed Nuts: Instead of almonds, use chopped pecans or walnuts for a different nutty flavor.
FAQs
Q1: Can I use margarine instead of butter?
While butter provides the best flavor and texture for these cookies, margarine can be substituted if necessary. However, the cookies may not be as rich and flavorful.
Q2: Can I freeze the dough?
Yes! You can freeze the dough for up to 3 months. Just shape the dough into balls, coat with egg whites and almonds, and freeze them on a baking sheet. Once frozen, transfer to a freezer bag or container. Bake straight from the freezer, adding a few extra minutes to the baking time.
Q3: Can I use a different type of flour?
You can substitute gluten-free all-purpose flour if needed, but the texture may vary slightly.
Q4: How can I store these cookies?
Store the cookies in an airtight container at room temperature for up to 1 week. If you want them to last longer, you can freeze them for up to 3 months.
Conclusion
In conclusion, Almond and Jam Thumbprint Cookies are a delicious and timeless treat that are perfect for any occasion. Whether you stick to the classic almond and raspberry jam combination or experiment with new flavors and coatings, these cookies are sure to be a hit. The combination of a buttery almond cookie base and sweet jam center is absolutely irresistible. With a few simple ingredients and some easy-to-follow steps, you’ll have a batch of perfect cookies ready to enjoy!
Print
Almond and Jam Thumbprint Cookies Recipe
- Total Time: 32 minutes
- Yield: About 24 cookies 1x
- Diet: Vegetarian
Description
Thumbprint cookies have been around for centuries and are known by various names across the world. The origins of this cookie are often debated, but it’s believed to have first appeared in Scandinavia and other parts of Northern Europe. Almond and Jam Thumbprint Cookies, specifically, draw from the long-standing tradition of almond-flavored pastries.
Ingredients
For the Cookie Dough
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 2/3 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
For Assembly
- 2 large egg whites (lightly beaten)
- 1 1/2 cups finely chopped almonds (or sliced almonds, chopped)
- 1/3 to 1/2 cup jam or preserves (raspberry, apricot, or strawberry work well)
Instructions
Make the Dough
- Mix dry ingredients: In a medium bowl, whisk together flour and salt
- Cream butter and sugar: In a large bowl, beat softened butter and sugar until light and fluffy (3-4 minutes)
- Add wet ingredients: Beat in egg yolks, vanilla extract, and almond extract until combined
- Combine: Gradually mix in flour mixture until just combined
- Chill: Wrap dough in plastic wrap and refrigerate for 30 minutes
Shape and Coat
- Preheat oven to 350°F (175°C)
- Line baking sheets with parchment paper
- Prepare coating stations:
- Place beaten egg whites in one shallow bowl
- Place chopped almonds in another shallow bowl
- Shape cookies: Roll dough into 1-inch balls
- Coat: Dip each ball in egg white, then roll in chopped almonds
- Arrange: Place on baking sheets, spacing 2 inches apart
Create Thumbprints
- Make indentations: Using your thumb or the back of a 1/2 teaspoon measuring spoon, press down in the center of each cookie to create a well
- Fill with jam: Spoon about 1/2 teaspoon of jam into each indentation
Bake
- Bake: 15-18 minutes until edges are lightly golden
- Re-press if needed: If the indentations have puffed up during baking, gently re-press them while cookies are still warm
- Cool: Let cool on baking sheet for 5 minutes, then transfer to wire rack
Notes
For variety, try filling the cookies with different jams such as raspberry, apricot, or strawberry. You can also dust them lightly with powdered sugar once cooled for an elegant finish.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: Low
Keywords: Almond jam cookies, thumbprint cookies, jam-filled almond cookies, almond cookies with jam
