Day 4 of Cookie Week, here we go! I love being able to incorporate a taste of summer into my Christmas baking (including the tradition of Grandma’s Plum Cake at Christmas dinner), and these buttery thumbprint cookies are perfect for my strawberry and raspberry freezer jam. I tested this much-pinned recipe that is originally from Better Homes and Gardens. I love the addition of almond extract and the drizzle of icing on the top. These cookies are delicate and delicious!
For the cookies:
- 1 cup unsalted butter
- 2/3 cup granulated sugar, plus more for sprinkling on dough
- 1/2 tsp pure almond extract
- 2 cups all purpose flour
- About 1/2 cup of jam – Raspberry and/or Strawberry
For the icing drizzle:
- 1 cup icing sugar
- 3-4 tsp milk
- 1 1/2 tsp pure almond extract
- In the bowl of a stand mixer combine butter and sugar until light and fluffy (2-3 minutes).
- Add in almond extract and combine, then add in flour until incorporated.
- Transfer dough to a bowl and chill for 1 hour.
- After an hour has passed, preheat oven to 350 degrees and prepare baking sheets with parchment paper or silpat liner.
- Using a small cookie scoop (2 tsp capacity), scoop dough into round portions, sprinkle in sugar and place onto baking sheet. Do not flatten (I made this mistake by flattening the tops slightly – cookies got a bit too thin).
- Indent each cookie with the end of a spatula (or other round-ended utensil!) and spoon in a heaping 1/4 tsp of jam into each indent.
- Bake for 10-12 minutes until just beginning to brown at the edges.
- Remove from oven and let cookies cool completely.
- Prepare icing and then drizzle lightly over cooled cookies. Note: the icing recipe is generous, so you may want to cut it in half.
- Recipe yields 38-40 cookies.
Recipe slightly adapted from BHG