Day 2 of 25 days of Christmas is a favorite. Almond Thumbprint Cookies are a true holiday treat. Not only are they bite-sized but they have just the right amount of sweetness thanks to the simple jam filling in the middle.
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You’ll see that many people typically buy these at the store for their holiday table but they’re actually really quite easy to make. Why spend all that money at the store when you can easily make up your own homemade thumbprint cookies instead?
Be certain to check out our Walnut Chocolate Chunk Cookies as well! Both of these recipes would be great for a Christmas cookie exchange!
Almond Thumbprint Cookies with Jam Filling
These cookies remind me of my Grandma’s house. They’re fast and easy to make and just kind of melt in your mouth as well. I love how the texture of cookies goes perfectly with the smooth texture of the jam…it’s one of my favorite parts of this easy cookie recipe.
Well, as the name suggests you can use your thumb (wash hands first!) or use the back of a spoon s well. Just be careful to not push too deep as you don’t want to push through the backside of the dough and break the cookie. I have also found the back of a round tablespoon works great too. You might want to dip it in flour first.
What type of jam filling should you use?
This is up to you but typically you’re going to see a raspberry or strawberry jam as the filling of these types of cookies.
Ingredients needed to make Almond Thumbprint Cookies
- 1 cup butter, softened
- 1 cup of sugar
- 3 teaspoons almond extract
- 2 cups of all-purpose flour
- Heavy whipping cream
- 1/2 cup seedless raspberry jam (or any flavor that you want)
How to make Almond Cookies with Jam
Combine butter, sugar, and almond extract in a bowl. Beat at medium speed until creamy. Add flour; beat at low speed, scraping bowl often, until well mixed. This will be a crumbly mixture. Add a little cream (1 tsp) until you get a cookie dough consistency.
Form balls and create an indent with your thumb. Refrigerate cookie balls on the cookie sheets for 30 minutes.
Heat oven to 350.
Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to a cooling rack. Cool completely.
Enjoy the cookies.
Store in airtight container.
Tips for Making these Almond Thumbprint Cookies
Make certain that whatever type of jam you’re using, you’re using jam that is seedless. The seeds aren’t bad for you but they will just create a weird texture with the cookie.
Vary up the type of jam that you use to make these cookies taste new and unique.
Try and make the holes in the cookie even and deep enough to hold in the jam easily. And be certain to don’t overfill or it’ll spill out everywhere.
See how simple and easy this simple Christmas cookie recipe is? Now it’s your turn to create them on your own.
Anything seedless. Vary it by your choice or flavors, or even color. Use what your have, which is usually your favorite flavors.
Almond Thumbprint Cookies with Jam Filling
These thumbprint cookies are the perfect holiday treat.
Ingredients
- 1 cup butter, softened
- 1 cup of sugar
- 3 teaspoons almond extract
- 2 cups of all-purpose flour
- Heavy whipping cream
- 1/2 cup seedless raspberry jam (or any flavor that you want)
Instructions
Combine butter, sugar, and almond extract in a bowl. Beat at medium speed until creamy. Add flour; beat at low speed, scraping bowl often, until well mixed. This will be a crumbly mixture. Add a little cream (1 tsp) until you get a cookie dough consistency.
Form balls and create an indent with your thumb. Refrigerate cookie balls on the cookie sheets for 30 minutes.
Heat oven to 350.
Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to a cooling rack. Cool completely.
Enjoy the cookies.
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