Dessertsloveandlemons4.9
Thumbprint Cookies
These easy thumbprint cookies are perfect for the holidays! I love to make them with apricot and raspberry jam, but feel free to substitute any flavor of jam you like.
👥 30 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 30 min🔥 Cook: 15 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
- ●measuring spoon
📝 Preparation Steps
1
Preheat the oven to 350°F and line two baking sheets with parchment paper.
2
In a medium bowl, whisk together the flours and salt.
3
In the bowl of a stand mixer, cream the butter, sugar, vanilla, and almond extract until fluffy. Gradually add the flour and mix until combined.
4
Scoop rounded tablespoons of the dough, roll into balls, and place on the prepared baking sheets. Gently press down to form disks and use your thumb, or the back of a 1 teaspoon measuring spoon, to make an indentation in the middle of the cookies. Spoon ½ teaspoon of jam onto each cookie.
5
Bake for 12 to ⏱️ 15 minutes, until the bottoms are lightly browned. Let the cookies cool on the baking sheet for ⏱️ 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
calories
129 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
1 g
sugar Content
5 g
sodium Content
41 mg
protein Content
2 g
trans Fat Content
0.2 g
cholesterol Content
16 mg
carbohydrate Content
13 g
saturated Fat Content
4 g
unsaturated Fat Content
2.3 g
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