These almond thumbprint cookies are sweet and buttery, filled with strawberry raspberry spread and are topped with an almond drizzle. Perfect for Mother’s day brunch or anytime with a cup of tea or coffee.
Mother’s day is coming up soon, so I have been trying some new recipes that I can make for my mom on her special day. I found this recipe at
These cookies are easy to make and have a delicate almond flavor. This recipe is very customizable, you can use any extract or jam flavor you like. I used Sarabeth’s Strawberry Raspberry spreadable fruit because it’s my mom’s favorite. The next time I make them I want to try substituting lemon extract and use a lemon drizzle!
Preheat the oven to 350 degrees. Start by mixing the room temperature, softened butter in the mixer for 10 seconds. Slowly add the sugar and almond extract, mix on medium for one minute. Scrape the sides of the bowl back down into the middle and start the mixer again for one more minute. The creamed butter and sugar should be light and fluffy and lightened in color a bit. Slowly add the flour until the batter is smooth.
Use a cookie scoop if you have one, I used a spoon to make cookie balls that are similar in size. Mine were about 1 inch wide and I placed them 2 inches apart on the ungreased tray. I used the cap from my almond extract bottle to make the impressions in each cookie.
I put my jam in a sandwich sized baggie and cut off the tip since I didn’t have a real pastry bag available.
Bake for 15 minutes, until the bottoms are lightly browned. While the cookies are baking make the glaze. Combine confectioner’s sugar, almond extract, and milk until smooth. Let the cookies rest for a minute or two on the pan and then transfer them to a wire rack. Once they are completely cooled, drizzle the glaze over the top. Pile them onto a pretty platter and enjoy!
- 2 sticks butter
- ⅔ cup of sugar
- ½ t almond extract
- 2 cups flour
- ½ cup strawberry raspberry spreadable fruit
- ½ cup powdered sugar
- ¾ t almond extract
- 1 t unsweetened almond milk
- Preheat oven to 350 degrees.
- Put the sticks of butter in the mixing bowl and mix by itself for 10 seconds.
- Add the almond extract.
- Slowly add the sugar and cream for 1 minute. Scrape the sides of the bowl and start the mixer again for 1 more minute.
- Slowly add the flour until well combined.
- Scoop uniformed balls and roll them in your hands to make it smooth.
- Press the cap into each ball to make an indention.
- Fill each hole with jam.
- Bake for 15 minutes.
- Remove from oven and let cool for a few minutes. Transfer to a wire rack to cool completely.
- Drizzle with glaze.
This recipe was adapted from a recipe I found on Allrecipes.com.
What flavor jam would you use in these thumbprint cookies? Let me know in the comments!
NEVER MISS A STACEY HOMEMAKER CREATION!
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