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5.0 from 6 votes

Jam Thumbprint Cookies

Jam Thumbprint Cookies are delicious almond shortbread cookies filled with jewel toned jam that melt in your mouth. This classic holiday cookie is fabulous!

Prep Time
25 mins
Cook Time
25 mins
Servings: 4 dozen
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/2 cup confectioner's sugar
  • 1/4 cup granulated sugar
  • 1 tsp almond extract (use vanilla if you prefer)
  • 2 cups all purpose flour
  • 1 cup extra fine almond flour
  • 1 tsp salt
filling
  • assorted jams and jellies
coating
  • 1 cup confectioner's sugar, sifted

Instructions

    Cup of Yum
  1. Preheat oven to 325F. Line cookie sheets with parchment paper.
  2. Beat the butter with both sugars and the extract until light and fluffy, about 3-4 minutes, stopping to scrape down the sides of the bowl once or twice.
  3. Whisk together the flour, almond flour, and salt, and then add gradually to the bowl, with the mixer on low. Blend just until the dough comes together.
  4. Scoop out the dough with a 1 1/8 inch cookie scoop, and roll into smooth balls. Place 2 inches apart on the cookie sheets. Make a small indent into each ball using your little finger or a round 1/4 teaspoon. Refrigerate for 15 minutes.
  5. Bake the cookies for about 15 minutes, until set but still pale. Just after you remove the cookies from the oven re-do the thumbprint indentations, because they will have puffed up during baking.
  6. Let cool on a rack for 10 minutes, then toss the cookies in powdered sugar to coat on all sides.
  7. When you are ready to serve, dust the cookies one more time with another coat of powdered sugar, and then fill each indentation with a small amount of jam.