Thumbprint cookies with jam
Jammy thumbprint cookies are a staple for every holiday in my household. These ones are so good that we actually make them year round.
Servings: 15 cookies
First start by preheating the oven to 350F, then line a large baking sheet with parchment paper and set aside.
In a large bowl, mix the all purpose flour, almond flour and salt and set aside.
In a stand mixer bowl, cream the butter and the granulated sugar together until light and fluffy. Add in the vanilla extract and the almond extract and mix just until incorporated.
Add the flour mixture and mix using the paddle attachement. The dough will come together after about 60 seconds of mixing.
Using a measuring tablespoon, scoop out 1 tablespoon worth of cookie dough, roll it between the palm of your hands and place it on the baking sheet. Continue until you are done with all the cookie dough. Now, using the back of a measuring 1/2 teaspoon (or your thumb) press onto the cookie dough balls that are on the baking sheet to make the perfect little well where the jam will go.
Fill your cookie with about 1/2 tsp of jam in each well, and bake for 12-13 minutes in the oven. Let the cookies cool on the baking sheet for 5-10 minutes then move to a cooling rack.
You can store these cookies in an airtight container at room temperature for up to 4 days or in the fridge for 7 days. You can also freeze these cookies for up to 2 months. Just make sure to thaw them in the fridge overnight before serving them!
Calories: 154kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 135mg | Potassium: 18mg | Fiber: 1g | Sugar: 9g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg