Okay moms out there I want you to go grab your kiddies and a mixing bowl because I have the perfect recipe to introduce them to cookie making with… Classic Almond Thumbprint Cookies! This recipe ROCKS all the way around for kids… it’s simple, only four ingredients in the dough, it lets them use their hands, for the dough ball rolling and the thumbprint indentations, and it has one of their favorite food groups… JELLY!! But even better these are a great cookie taste wise too not just for them but also for you.
This is a really simple recipe that is hard to screw up, so it’s great for the kids, and I find that as long as you use good ingredients, like real almond extract and well made jelly/jam, unless you burn the cookies you should come out with stellar results for your little ones to munch on! So get your kids in the kitchen and mix up a batch of Classic Almond Thumbprint Cookies this weekend, you can thank me on Monday for the recipe… you’ll love them!
A classic cookie with a sweet almond taste and a even sweeter fruity filling!
1 C. Butter, at room temperature
2/3 C. Granulated sugar
1/2 tsp. Almond extract
2 C. Flour
Jelly or jam of your choosing
1 C. Powdered sugar
2-3 tsp. Milk
1 1/2 tsp. Almond extract
In a stand mixer, with the paddle attachment, cream together the butter, granulated sugar and almond extract on medium-high speed for 5 minutes, until the mixture is light and fluffy.
Reduce the mixer speed to slow and slowly add in the flour, a small amount at a time, mixing until the dough is well combined.
Chill the cookie dough in refrigerator for at least 2 hours or over night. DO NOT SKIP THIS STEP.
When the dough is cold scoop out 1 teaspoon and roll it into a ball, do this until you run out of dough.
Now let the cookie dough balls come to room temperature.
Preheat your oven to 350°F, 325°F if using a convection oven.
Place the cookie dough balls on a parchment lined cookie sheet making sure to leave 2 inches between each dough ball.
Make an indentation in the center of each dough ball with your thumb, or fore finger, if the edges crack just re-roll the dough ball and the warmth of your hands should stop the cracking.
Fill each indentation with about 1/4 teaspoon jelly/jam.
Bake 14-18 minutes or until the edges of the cookies are lightly browned.
Remove the cookies from the oven and refill the indentations with more jelly if you need too.
Slide the cookies onto a cooling rack and let them come to room temperature.
While the cookies are cooling in a small mixing bowl combine the powdered sugar and almond extract. Slowly add in the milk and whisk the glaze until you obtain a smooth consistency.
Drizzle the glaze over the cookies, let the glaze dry, and store your cookies in a air tight container.
The cookies can store for 3-5 days.
To make it easier to fill the cookies with jelly or jam scoop the jelly or jam into a plastic sandwich bag and with a pair of scissors snip off the bottom corner of the sandwich bag and pipe the jelly or jam into your cookie dough indentations. I also do this with the glaze when I drizzle it over the cookies.
Well I have to go study for my first test in Sectional Anatomy, cross your fingers for me, so that is it for this week everyone. I hope you all have a great weekend and please drop back by after you try these delish Classic Almond Thumbprint Cookies and let me know how you liked them, I love reading your comments!