These thumbprint cookies are so beautiful, tasty and easy to make! The melt-in-your-mouth buttery cookie with just a hint of almond flavor marries deliciously with the fruit making the perfect accompaniment with coffee, tea or some vanilla ice cream, and they’ll make a great addition to your mix of holiday cookies.
Almond & Butter Fruit Thumbprint Cookies
Author: Eva Marie
Recipe type: Dessert
Serves: 24 cookies
Ingredients
- ¾ cup butter, softened
- ½ cup white sugar
- 2 egg yolks
- 1¾ cups all-purpose flour
- ½ cup fruit preserves (apricot, red raspberry and blueberry make for a nice assorted mix)
- ½ teaspoon almond extract
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 375 degrees F.
- In a medium bowl, cream together the butter and sugar.
- Add in egg yolks one at time, then add the almond extract and mix until incorporated.
- Add in the flour and salt and continue to mix until you have a soft dough.
- Scoop up dough by the tablespoonful and roll into balls. If dough is too soft, refrigerate for 15 to 20 minutes.
- Place balls 2 inches apart onto ungreased cookie sheets.
- Using your thumb or an instrument that is approximately 1 inch in diameter, make a well in the center of each cookie (I used a clean wine bottle cork that I dipped in flour so it wouldn’t stick).
- Fill the hole with ½ teaspoon of preserves.Bake for 10 to 12 minutes, until they just begin to brown on the bottom.
- Gently remove from cookie sheets to cool on wire rack.
Enjoy!
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Ah, yes, the lovely Thumbprint cookies. Eva, in your defense, you do say “your finger, or….” but the 1″ instrument makes them just toooo perfect. The Thumbprint cookies of old were literally a thumbprint with the jam piled on. Your recipe is spot on, but I’m stuck on using my thumb. I will let my grandkids use 2 thumbs!
That’s one of the things I love about cooking is that we can all put our personal touch on our creations. Two thumbs for the grandkids for sure! Enjoy!
I see these and I’m very curious about making them!! They sound delicious!! I have to make stuff without milk because with me and my husband, we don’t even go through a half gallon before the expiration date!! So these sound perfect!! I am planning to sprinkle a little bit of sugar over each one before they go into the oven!! I can’t wait!
Well if anyone cares for a review, these are fantastic!!!
Yummy!! Delicious!!
Just made them with some strawberry jam… and I’m sold!!
Thank you, Ashley! They are yummy, aren’t they? I made tons of them over the holidays but they are so pretty and tasty that they are great for any time of the year. Glad you liked them!
Eva