Thumbprint Cookies.

File these little gems under “best after school snacks”. The only thing that might make these even better is homemade jam. Bonne Maman is never a bad stand in though.

Thumbprint Cookies

2 cups (284g) flour
1/2 cup (50g) almond flour
1/2 teaspoon salt
1/8 teaspoon baking soda
1 cup butter, at room temperature 
3/4 cup (150g) granulated sugar, plus 1/2 cup more for rolling
1 large egg plus 1 large yolk 
1 teaspoon vanilla extract
3/4 cup strawberry (or your other favorite!) jam 

1. Adjust oven rack to the middle of the oven and preheat to 350 degrees. Line sheet pans with parchment paper. 
2. In a medium bowl, whisk dry ingredients – flour, almond flour, salt and baking soda. Set aside. 
3. In a stand mixer fitted with the paddle attachment, beat butter on medium speed for about a minute. Add the 3/4 cup sugar and mix on medium until light and fluffy – about 2-3 minutes. Scrape down the sides of the bowl with a rubber spatula and then add the egg, yolk and vanilla. Mix on low until combined.
4. Add flour and mix on low until combined. Use your rubber spatula to scrape down the sides to make sure it’s evenly combined. 
5. Roll the dough into 1/2 oz (15g) or about 2 teaspoon balls. Roll each ball into the remaining 1/2 cup sugar. 
6. Place cookies on each sheet pan and use your thumb to make an indentation in the middle of each ball. Fill with a heaping 1/2 teaspoon of jam. 
7. Bake one pan at a time, rotating halfway through. Bake until cookies are puffed, sides are set and bottom is just beginning to turn golden brown. About 10-12 minutes. Let cool on pan and store in an airtight container. 

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