Ingredients for Jam Thumbprint Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ½ teaspoon almond extract
- All Purpose Flour
- Apricot Jam
- 2 cups powdered sugar
- Rum
- Almonds
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How to Make Jam Thumbprint Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg yolk and vanilla extract.
- Gradually add the flour, almond flour, and salt, mixing until just combined. Do not overmix.
- Roll the dough into 1-inch balls.
- Place the dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Use your thumb to create an indentation in the center of each cookie.
- Fill each indentation with about ½ teaspoon of jam.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Remove from oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- While the cookies are cooling, prepare the glaze: In a small bowl, whisk together the powdered sugar, rum extract, and almond extract until smooth. Add milk, 1 teaspoon at a time, until desired consistency is reached.
- Drizzle the glaze over the cooled cookies.
- Sprinkle with chopped almonds.
- Let the glaze set before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
29g
Fat
14g
Carbs
4g
