Buttery Almond Thumbprint Cookies

Today I am sharing with you my all time favorite cookie recipe! You will definitely want to make them for your next cookie exchange. These Buttery Almond Thumbprint Cookies are melt in your mouth delicious. I used a Raspberry Jam filling for mine but any flavor would work. Peach or Raspberry would compliment the almond flavor as well.

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It’s Day 11 and we have been in the kitchen making something sweet to share!

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BUTTERY ALMOND THUMBPRINT COOKIES 

These cookies look pretty fancy but they are super simple to make. You only need the following simple ingredients:

For the Cookie:

• 1 cup butter, softened
• 2/3 cup sugar
• 1/2 tsp almond extract
• 2 cups all-purpose flour
• 1/2 cup jam

For the Glaze:

• 1 cup powdered sugar
• 4 tsp water
• 1 1/2 tsp almond extract

To get started, cream butter with an electric mixer for about 30 seconds. Add 2/3 cup sugar and 1/2 teaspoon almond extract. Continue to mix until combined. Gradually add in the flour. Cover and chill the dough for about 1 hour.

Once the dough is chilled it will be easier to work with. Go ahead and preheat the oven to 350 degrees. Roll the dough into 1-inch balls. Place the balls 2 inches apart on an ungreased cookie sheet. Using your thumb, make a small indention in the middle of the dough ball. Spoon about 1/2 teaspoon of jam into each indention.

Bake for 12 – 14 minutes. Let them sit on the cookie sheet for at lease one minute before transferring them to a wire rack to finish cooling. While they are cooling, you can prepare the glaze.

To make the glaze, combine 1 cup powdered sugar, 1 1/2 teaspoons almond extract, and 4 teaspoons of water. Drizzle the glaze over the cookies with a spoon.

These cookies are truly amazing! They are almost TOO good because I want to eat them all. I recently asked for tips on how to stay on track this time of year in my Healthy Meal Planning Facebook Group. Number one would probably be to not make these cookies. Hey….it’s the holidays though! I just hope you enjoy these as much as I do.