Thumbprint Cookies
Ingredients
The cookie dough
-
2
cups
all-purpose flour
-
1
cup
almond flour
-
½
teaspoon
sea salt
-
1
cup
unsalted butter
-
½
cup
granulated sugar
-
2
teaspoons
pure vanilla extract
-
½
teaspoon
almond extract
The filling
-
½
cup
raspberry and/or apricot jam
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flours and salt.
- In a stand mixer, cream the butter, sugar, vanilla, and almond extract until fluffy.
- Gradually add the flour mixture and mix until combined.
- Scoop rounded tablespoons of the dough, roll into balls, and place on the prepared baking sheets.
- Gently press down to form disks and make an indentation in the middle of each cookie.
- Spoon ½ teaspoon of jam into each indentation.
- Bake for 12 to 15 minutes until the bottoms are lightly browned.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Nutrition Facts (estimated)
Servings
30 cookies
Calories
100
Total fat
6g
Total carbohydrates
10g
Total protein
1g
Sodium
50mg
Cholesterol
30mg
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