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Almond Thumbprint Cookies


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Almond Thumbprint Cookies


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Almond Thumbprint Cookies


  • Ready Time : 0 min




  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup Sugar
  • 2 egg yolks
  • 2 teaspoons grated lemon peel (optional)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • 2 1/2 cups All-purpose flour
  • 1/4 cup plus 1 cup chopped almonds, roasted*
  • 1/2 cup (approximately) apricot or raspberry preserves
  • Confectioners sugar (optional)



1 Cream butter and sugar using an electric mixer. Add egg yolks, lemon peel (if desired), vanilla extract, almond extract and salt; beat until smooth and fluffy.
2 Mix in flour and 1/4 cup almonds, stirring just until blended. Gather into a ball; cover and refrigerate 1 hour.
3 Heat oven to 375°F. Lightly coat a baking sheet with non-stick spray or line with parchment paper.
4 Shape dough to form 1-inch balls; roll into remaining 1 cup almonds to coat lightly.
5 Place 2 inches apart on baking sheet. Using your thumb or a wooden spoon handle, make a depression in each cookie.
6 Fill each with scant 1/2 teaspoon preserves. Bake 20 to 25 minutes or until golden brown.
7 Cool on baking sheet 5 minutes; sprinkle with confectioners sugar, if desired. Transfer to wire racks; cool completely.
8 Store in airtight container.

Source: Almond Board of California




One Response to Almond Thumbprint Cookies

  1. avatar says: fraklein

    *To roast chopped almonds, spread in an ungreased baking pan. Place in 350°F oven and bake 5 to 6 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven.

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