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
Scale
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