jam filled thumbprint cookies

Jam Filled Thumbprint Cookies

1/2 cup unsalted butter, room temperature

1/2 granulated sugar

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

1 egg, separated

1 1/4 cup flour, sifted

3/4 cup pecans or walnuts, chopped

1/2 cup of your favorite jam or preserves

Begin by beating butter in mixing bowl.  Add sugar.  Add extracts and egg yolk and beat until light and fluffy.

Gently mix in flour.  Press dough together with hands.  Wrap in film and refrigerate several hours or overnight until firm.

Remove dough from fridge.  Beat remaining egg white lightly with fork.  Place nuts in small bowl.  Spray baking sheet with pan release.

Shape dough into small balls, dip each ball in egg white and then coat with nuts.  Place on baking sheet.  Indent each cookie in the middle with your thumb.  Place small dollop of jam or preserves in each indent.

Bake at 300 degrees for 22-24 minutes.

enjoy xo


almond shortbread thumbprint cookies


Almond Shortbread Cookies






Should have left the cup of coffee in the picture.  Yes, you can make these beauties yourself.  Very simple.  Don’t bother trying to put any up in the freezer.  The will be gone before you can package them up.


Almond Shortbread Thumbprint Cookies


1 cup butter, softened to room temperature

2/3 cup sugar

2 cups flour

1 teaspoon almond extract (Please, don’t use imitation)

Approximately 1/2 cup any flavor jam  (I used my homemade Strawberry)


1 cup powdered sugar

1-2 tablespoons milk

1 teaspoon almond extract

Preheat oven to 350 degrees.  Cream together the butter and sugar.  Add extract.  Add flour.  Form dough into a ball and wrap in film.  Refrigerate for one hour.

Roll the dough into 1″ balls and place onto parchment lined baking sheet.  Press down the top of each cookie and use your thumb to create a small indent.  After all the indents are made, fill each with about 1/2 teaspoon jam.

Bake for approximately 10 minutes removing cookies from oven just before they are browned.  Let cool on baking sheet for just a couple of minutes and then remove to wire cooling rack.  Honestly, you can just put them on your clean kitchen counter if you don’t have a rack.

To make Glaze, add almond extract to the powdered sugar.  Then slowly add milk stirring constantly until mixture has the consistency of icing.  It should drizzle off the tip of your spoon-not runny and not too thick and just perfect.

When cookies are completely cooled, drizzle icing over the tops.

enjoy xo