Almond Thumbprint Cookies
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- 2 sticks unsalted butter, room temperature
- 3/4 Cups confectioners sugar
- 2 egg yolks
- 1 Teaspoon almond extract
- 1 3/4 Cup all-purpose flour
- 1/2 Cup almond meal
- 1/2 Teaspoon kosher salt
- 1/2 Cup skinless almonds (optional)
- 1/4 Cup jam (optional)
Using either a stand or hand mixer, cream the butter and confectioners sugar until light and fluffy, 4-5 minutes.
Scrape down the bowl with a spatula. Beat in the yolks and almond extract, until smooth.
In a medium bowl mix all-purpose flour, almond meal, and salt; combine with the butter mixture, mix well.
Form the dough into a disk and wrap in plastic. Transfer to a refrigerator for 1 hour.
Preheat oven to 350 degrees F.
Lay a cookie sheet with a parchment paper. Form 1 tablespoon of dough into small balls; place on a cookie sheet. Chill 10-15 minutes.
Press in the skinless almonds into the center of the cookies, or use your thumb to create an imprint. You could fill with your favorite jam later.
Bake the cookies for 17-20 minutes. Cool them on racks and dust with a confectioner’s sugar (optional). Then fill with jam.