Christmas Thumbprint Cookies

🧂 Ingredients

• 1 cup unsalted butter

  2 sticks, room temperature
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup finely chopped almonds
• Seedless raspberry jam

  or your favorite

Instructions

• 1 Preheat the oven to 325 degrees F and line a baking sheet with parchment.
• 2 In the bowl of a stand mixer, cream together the butter and sugar until light
  and fluffy. Add the vanilla and almond extracts and continue to beat until
  incorporated.
• 3 Add the flour, salt, and 1/4 cup finely chopped almonds; mix until a dough
  forms.
• 4 Scoop mounds of dough and then roll into a ball. I like to use a 1½ tablespoon
  cookie scoop
  [https://www.amazon.com/dp/B0000CDVD2?th=1&linkCode=ll1&tag=31daily-20&linkId=3207c29b1d2f9683b51dc7d21ac3eefe&language=en_US&ref_=as_li_ss_tl]
  (affiliate link) but 2 spoons work fine too. Dredge the dough ball in the
  remaining 1/4 cup finely chopped almonds before placing them on the prepared
  baking sheet, about 2 inches apart.
• 5 Using the handle of a wooden spoon (or your thumb) press into the center of each
  cookie to form an indentation.
• 6 Bake the cookies for 15 to 17 minutes, or until the edges of the cookies just
  begin to brown. Adjust baking time according to how large the cookies are.
• 7 Once baked, remove from the oven, and press the back of a spoon into the
  indentations if needed. While still warm, spoon preserves into the thumbprints
  or indentations in the cookies. Let cool.

Nutrition Info