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Buttery Almond Thumbprint Cookies

Buttery Almond Thumbprint Cookies are rich and tender cookies filled with your favorite jam, bringing warmth and nostalgia to every bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Choose high-quality butter for the best flavor; I love using brands like Kerrygold.
  • 1/2 cup powdered sugar Make sure to sift it for a smoother blend.
  • 1/2 teaspoon vanilla extract Opt for organic if possible for a rich flavor.
  • 1/4 teaspoon almond extract This adds a lovely depth; don’t skip it!
  • 2 cups all-purpose flour Using a quality brand, like King Arthur, makes a difference.
  • 1/4 teaspoon salt A touch of salt enhances sweetness.
  • 1/2 cup almond jam or your favorite jam Experiment with seasonal jams for a special twist.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine your softened butter and powdered sugar. Beat them together until the mixture is light and fluffy, about 3-5 minutes.
  3. Add in the vanilla and almond extracts, beating until combined.
  4. Gradually sift in the flour and salt, mixing just until combined.
  5. Roll the dough into small balls about 1 inch in diameter and place them on a parchment-lined baking sheet.
  6. Using your thumb, create a small indentation in the center of each dough ball.
  7. Fill each indentation with about 1/2 teaspoon of almond jam.
  8. Bake for 12-15 minutes, or until the edges are a light golden brown.
  9. Allow your cookies to cool on a wire rack.

Notes

These cookies can be stored in an airtight container at room temperature for up to a week. They can also be frozen for up to 3 months.