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Almond Thumbprints - 60 cookies

A traditional holiday cookie.

Recommended Servings
Makes about 60 cookies

3¾       cups unbleached, all-purpose flour

1¾       cups finely ground almonds or almond meal

¾         cup plus 1 tablespoon confectioners’ sugar

¾         cup plus 1 tablespoon granulated sugar, divided

1¼       teaspoons baking powder

¾         teaspoon salt

3¾       sticks unsalted butter, at room temperature

2          large eggs

1½       teaspoon pure vanilla extract

¾         cup fruit preserves, warmed


In a mixing bowl, combine the flour, almonds, confectioners’ sugar, ½ cup of the granulated sugar, baking powder and salt. Reserve.

Place the butter in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Turn to speed 2 to cream butter. After about 10 seconds, increase to speed 4 for an additional 15 seconds. Scrape bowl and paddle. With stand mixer running on speed 2 and add remaining sugar, and then increase to speed 4, until mixture is light and fluffy, about 30 seconds. Scrape bowl and paddle. Turn back to speed 2, add eggs and vanilla and increase to speed 4 for about 15 seconds until incorporated. Scrape bowl and paddle. Turn to speed 1 and slowly pour the flour mixture over the top in two additions. After last addition has been added, increase to speed 3 until just fully incorporated. Be careful not to over-beat.

Transfer the dough to a bowl and cover or place in a resealable plastic bag and refrigerate until firm, about 1 hour or overnight.

Heat oven to 350ºF. Line 3 baking sheets with parchment paper. Roll dough into 1¼-inch balls. Place the dough balls on the prepared baking sheets 2 inches apart. Make a depression in the center of each cookie with fingertip or the handle of a wooden spoon. Bake cookies for about 10 minutes.

Remove baking sheets from oven. Use the back of a round teaspoon measuring spoon to re-form the depressions in the cookies. Fill each depression with ½ teaspoon preserves. Continue baking cookies until are they are lightly golden brown around the edges, about 8 minutes longer. Cool on baking sheets for 2 minutes, then transfer to a wire rack to cool completely.

Can be made ahead. Store in airtight container at room temperature between sheets of waxed paper.



Servings: Makes about 60 cookies

Nutritional information per serving

No nutrition information available

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