Almond Thumbprint Cookies Recipe

Name: Almond Thumbprint Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Whole Wheat White Flour; 3/4 cups Whole Wheat Pastry Flour; 1/2 teaspoons Baking Powder; 1/2 teaspoons Salt; 3/4 cups Unsalted Butter; 1/4 cups Sugar In The Raw; 1/8 cups Stevia In The Raw; 1 whole Egg; 1 teaspoon Vanilla Extract; 1/2 teaspoons Almond Extract; 1/4 cups Strawberry Jam

Servings: persons

1 cup Whole Wheat White Flour
3/4 cups Whole Wheat Pastry Flour
1/2 teaspoons Baking Powder
1/2 teaspoons Salt
3/4 cups Unsalted Butter
1/4 cups Sugar In The Raw
1/8 cups Stevia In The Raw
1 whole Egg
1 teaspoon Vanilla Extract
1/2 teaspoons Almond Extract
1/4 cups Strawberry Jam

1
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone mat.
2
In a bowl, combine flours, baking powder and salt. In another large bowl, whip the butter and sugars with a mixer until fluffy (about 5 minutes). Beat in the egg and the extracts until just combined. Slowly beat in the dry ingredients in 2 additions until just incorporated.
3
Scoop the dough into 1-inch balls with either a cookie scoop or a tablespoon. Roll the ball in your hands then place it on the cookie sheet and press a thumbprint (I used my index finger) into the center of each ball (about 1/2 inch deep).
4
After all of your cookies have been formed, fill each with 1/2 teaspoon of jam. (Note: choose your filling wisely. This is an opportunity to reduce the sugar in these cookies. Most jams have a lot of sugar so pick one that is sugar free or mostly fruit).
5
Bake the cookies in the preheated oven until the edges are golden brown and the sides crack a little, about 12-15 minutes. Cool cookies on the baking sheet for at least 10 minutes. Then, enjoy!

593

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup Whole Wheat White Flour, 3/4 cups Whole Wheat Pastry Flour, 1/2 teaspoons Baking Powder, 1/2 teaspoons Salt, and more.

Yes, Almond Thumbprint Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond Thumbprint Cookies

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