Thursday, December 19, 2013

Almond Thumbprint Cookies with Jam and Nutella Filling

Raspberry, Apricot, and Nutella filling

Before you start, please note:

✭ Cookie dough will need to be chilled in the fridge for at least 2 hours and it should be cold and firm at all times.
✭ You can fill the thumbprint cookies with anything you like.
✭ It helps to stir the jam in a small bowl first to give it a spreadable-texture, making it easier to fill the cookies.
✭ Cookie dough can be frozen up to 2 months. 

Makes 32 cookies

Prep time: 3.5 hours
Oven time: 10 minutes at 350º F


1 cup (two sticks) of butter, softened
2/3 cup sugar
2 cups + 2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon almond extract
5 teaspoons any flavor of jam 

1/2 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla or almond extract (optional)


1. Using a handheld or electric mixer, beat the butter until smooth. Add the sugar, vanilla, and almond extracts and beat again. Then add flour and beat until a soft dough is formed. Press the dough together, make sure to get all the scrapes and then cover it with plastic wrap. Chill in fridge for at least 2 hours.

2. Line baking tray with parchment paper or silicone baking mats (to reduce spreading). Shape the cookie dough into balls (the dough will be very hard at first but it will soften under the warm temperature of your hands). Then press down the balls with your thumb to make the "thumbprint". Smooth out any cracks that form (optional). Fill the cookies with 1/2 teaspoon of jam.

3. Bake for 10-12 minutes at 350º F. The cookies will slightly puff up and turn light golden brown on the edges. Let the cookies cool for at least 30 minutes before glazing.

4. To make the glaze, gradually mix the powdered sugar in the wet ingredients. Drizzle over cooled cookies with a spoon.

If you decide to make these soft and fluffy thumbprint cookies, share your pictures with me and we can bond over our love for homemade cookies :)

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