Almond Thumbprint Cookies

Created by blogger Kelsey Banfield, aka The Naptime Chef, these rich shortbread cookies are a favorite at cookie swaps. Filled with jams in vibrant reds and oranges and showered with confectioners' sugar, they're almost too pretty to eat! Editor's note, 12/19/2016: The amount of butter in this recipe has been corrected; it was too low before. 1 1/2 cups gives you the proper consistency for easy scooping.

Prep
25 mins
Bake
20 to 25 mins
Total
1 hr 50 mins
Yield
3 dozen cookies
Almond Thumbprint Cookies

Instructions

  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

  2. In a large mixing bowl, stir together the almond flour, all-purpose flour and salt; set aside.

  3. In a large bowl, beat the butter and sugar at medium speed until smooth. Beat in the almond extract. 

  4. With the mixer on low speed, add the flour mixture and beat until combined. Scrape the bowl and mix for 30 seconds more. 

  5. Scoop the dough with a tablespoon scoop and place on the prepared baking sheets, leaving 1" between each cookie. 

  6. Press a well in the top of each cookie with your finger. The side of the cookie may crack; simply press them back together (the dough is soft enough to make this easy to do). 

  7. Fill each well with 1/2 teaspoon of the jam of your choice.

  8. Bake for 20 to 25 minutes, until the bottoms are lightly browned. Remove from the oven and cool on the pan for 5 minutes before transferring to a rack to finish cooling completely. 

  9. Store in an airtight container at room temperature for up to a week; freeze for longer storage.