Saturday, March 28, 2009
Jam Thumbprint Cookies
Rollum loves these bad boys, so this recipe is my attempt at re-creating them. I bought some almond meal at Trader Joe's last week, so I did a google search for "almond meal thumbprint" and this recipe was first on the list, courtesy of a cute little food blog called pinch my salt. I pretty much followed her recipe (which was actually based on another thumbprint cookie recipe), but see below for the changes I made (to flours & extracts). There's as many jam-filled cookie recipes as there are stars in the sky, but this one turned out pretty darn well - really easy, not a lot of ingredients (i had everything on hand except for raspberry jam), and delicious. They're not really the sort of cookies you want to eat right out of the oven & were a lot better the next day.
1/2 cup butter, room temperature
1/3 cup lightly packed brown sugar
1/4 teaspoon almond extract
1/4 teaspoon vanilla
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup almond meal (trader joe's is way cheaper than bob's red mill)
1/2 cup (or so...) of whatever jam suits your fancy. (i combined about 1/4 cup apricot preserves & 1/4 cup raspberry jam)
1. Using a mixer, cream together butter, sugar, vanilla and almond extract until light and fluffy.
2. Whisk together flours and almond meal, then add to butter mixture and blend well.
3. Shape dough into a log, wrap in plastic, and refrigerate for 30 minutes.
4. Preheat oven to 350.
5. Lightly butter cookie sheet(s) and line with parchment paper. Roll about a teaspoon of dough into a ball & place on cookie sheet. Make an indendation with your thumb in the center of the ball.
6. Bake for 15 minutes or until lightly brown. Cool on wire rack.
7. Fill cookies with jam and enjoy!