Almond Butter Jam Thumbprints Recipes

RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
• Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
• In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

BUTTER AND JAM THUMBPRINTS

Steps:

• Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
• Whisk the flour, baking powder and salt together in a bowl.
• In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
• Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
• Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.
• Store cookies in a tightly sealed container for up to 5 days.

ALMOND BUTTER THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350 ºF (180 ºC). Line two baking trays with parchment paper.
• Cream the butter and sugars by hand in a large mixing bowl until well-combined. Add the egg yolks and beat in. Add the almond butter and vanilla and beat until smooth.
• In a separate bowl, stir the ground almonds, tapioca starch, baking powder and salt together and this to the almond butter mixture, stirring until blended.
• Use a small ice cream scoop to portion the cookie dough and then shape into a ball with your hands. Place the cookies onto the prepared baking trays, leaving 2-inches (5 cm) between them. Use your thumb or knuckle to press an indentation into the centre of each cookie. Bake the cookies for about 12 minutes, until they just begin to brown at the edges. You may notice the centre depression in each cookie has puffed up a little - immediately from the oven, press the centre down again (using the back of a round measuring spoon, since the cookies will be hot!) Let the cookies cool completely on the baking tray.
• Stir the jam to loosen and spoon a little into the centre of each cookie. Let the cookies sit out for a few hours to dry the jam, and then store them in an airtight container.

RASPBERRY-ALMOND THUMBPRINT COOKIES

Steps:

• In a large bowl, cream butter, sugar and extract until light and fluffy, 5-7 minutes. Add flour and mix well. Chill for 1 hour., Preheat oven to 350°. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each; fill each with 1/4 teaspoon jam. Bake until the edges are lightly browned, 13-16 minutes. Remove to wire racks to cool completely., For glaze, in a small bowl, combine confectioners' sugar, extract and water. Drizzle over cookies.