Almond Thumbprint Cookies
Almond Thumbprint Cookies
Almond Thumbprint Cookies – Buttery almond cookies filled with chocolate then topped with an almond. Simple yet amazingly delicious.
Almond Thumbprint Cookies have become one of our go to cookies. This cookie base can be used for so many other cookies. We fill the cookies with jams, caramel, sometimes some chocolate filling and dried fruit.
You can add anything to the middle of these delectable thumbprint cookies. Use your imagination. Our favorite is chocolate (because who doesn’t love chocolate!) and raspberry jam. You can add a light glaze to these cookie if you like.
PIN IT!!
Thumbprint cookies are one of the most popular cookies you can make. Whether it be for a holiday cookie tray, or just because you like to have something sweet in the or because your going to a dinner and are asked to bring a little something for after dinner coffee these cookies are always a hit. We just love the simplicity of these cookies.
The cookies themselves are soft yet sturdy enough to hold the chocolate and the almond yet they aren’t a hard firm cookie. So in other words they are pretty darn good!
How To Make Almond Thumbprint Cookies:
Line a cookie sheet with parchment paper and set aside.
In a medium-sized bowl, sift together your dry ingredients: flour and salt.
Using an electric mixer, beat butter and sugar. Once creamy, add egg and vanilla extract. If you want your cookies extra almondy you can eliminate the vanilla extract and add 1/2 almond extract.
Slowly add dry ingredients into the wet ingredients. Beat until cookie dough is formed.
Roll dough into 1 inch balls and place on lined baking sheet, about two inches apart from one another.
Use a teaspoon to indent the center of each cookie. Place in freezer for about 30 minutes and preheat your oven to 350 degrees F.
Bake for 13 to 15 minutes and allow to cool on a wire rack. Using a tablespoon, press on each indent just to make them deeper and larger.
Melt chocolate chips in the microwave in for 30 seconds on high power. Remove the bowl from the microwave and stir, do this at 10 second intervals until chocolate is melted then add some to indentation to each cookie. Top with one almond.
You will love these Almond Thumbprint Cookies!
More Cookies You Might Like:
Chocolate Sprinkle Thumbprint Cookies
Rolo Stuffed Pumpkin Spice Cookies
Turtle Thumbprint Cookies
Lemon Blueberry Cookies
Almond Thumbprint Cookies
Ingredients
- 1 cup + 6 tbsp all purpose flour
- Pinch of salt
- 1 stick of butter, softened
- ¾ cup granulated sugar
- 1 large egg, room temperature
- 1 tbsp vanilla extract or 1/2 tsp almond extract for almond flavor cookie
- 1 cup chocolate chips
- 12-15 almonds
Instructions
- 1.Line a cookie sheet with parchment paper and set aside.2.In a medium-sized bowl, sift together your dry ingredients: flour and salt.3.Using an electric mixer, beat butter and sugar. Once creamy, add egg and vanilla extract.3.Slowly add dry ingredients into the wet ingredients. Beat until cookie dough is formed.3.Roll dough into 1 inch balls and place on lined baking sheet, about two inches apart from one another.4.Use a teaspoon to indent the center of each cookie. Place in freezer for about 30 minutes and preheat your oven to 350 degrees F.5.Bake for 13 to 15 minutes and allow to cool on a wire rack. Using a tablespoon, press on each indent just to make them deeper and larger. 6.Melt chocolate chips in the microwave for 30 seconds on high power. Remove the bowl from the microwave and stir, do this at 10 second intervals until chocolate is melted then add some to indentation to each cookie. Top with one almond. Enjoy!
Copyright © Maria’s Mixing Bowl. All content and images are copyright protected. Do not use any images without prior permission. If you want to republish this recipe, make sure to re-write the recipe in your own words and only list ingredients making sure to link back to this post for the original recipe and directions.
