Description
This vanilla almond thumbprint cookies recipe is the perfect base to fill with your favorite jam or filling!
Ingredients
Units
Scale
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/2 cup jam
Instructions
- Make the dough: Using a stand mixer fitted with the paddle attachment, beat butter and sugar on medium high speed until creamy, about 1 minute. Add the vanilla and almond extracts. Add the flour one cup at a time and beat on low speed until the dough is formed. It should be pretty soft to the touch. Press dough into a disc and tightly cover with plastic wrap. Chill in the fridge at least 4 hours or until dough is firm. Remove and allow it to sit at room temperature for about 10 minutes before shaping. This will help prevent cracks.
- Shaping dough using cutters: If using thumbprint cutters or stamps, place dough between two sheets of wax paper and roll dough about 1/4 inch thick. Cut and place on a parchment lined baking sheet. Fill each with 1/4 to 1/2 teaspoon of jam. Place sheet in the fridge to firm up for about 10 minutes before baking.
- Shaping dough by hand: Roll one tablespoon of dough into a smooth ball. Place onto parchment lined baking sheet. Make an indentation with your thumb into each ball. Smooth any cracks with your fingers. Fill each with 1/4 to 1/2 teaspoon of jam. Place sheet in the fridge to firm up for about 10 minutes before baking.
- Bake: Bake cookies at 350 degrees for 13-15 minutes, or until very lightly browned around the edges.
Notes
- Dough: If your dough gets too soft when cutting and handling it, pop it into the fridge for a few minutes to firm up before continuing.
- To store: Once fully cool, store in an air tight container at room temperature or the fridge for up to 6 days. They can also freeze for up to 3 months.
- Prep Time: 5 minutes
- Additional Time: 4 hours
- Cook Time: 15 minutes
- Category: Cookies & Candy
Keywords: thumbprint cookies