Name: Thumbprint Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 30
Cuisine: American
Ingredients: 2 cups all-purpose flour (spooned and leveled); 1 cup almond flour (spooned and leveled); ½ teaspoon sea salt; 1 cup (2 sticks) unsalted butter (at room temperature); ½ cup granulated sugar; 2 teaspoons pure vanilla extract; ½ teaspoon almond extract; ½ cup raspberry and/or apricot jam

Ingredients

30 serv.

2 cups all-purpose flour (spooned and leveled)
1 cup almond flour (spooned and leveled)
½ teaspoon sea salt
1 cup (2 sticks) unsalted butter (at room temperature)
½ cup granulated sugar
2 teaspoons pure vanilla extract
½ teaspoon almond extract
½ cup raspberry and/or apricot jam

Instructions

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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.