So if you’ll recall for the cookie swap I had originally wanted to send out my favorite thumbprint cookie recipe but catastrophe struck in my jam choices and I had exactly 5 cookies that I could photograph, much less send out. But I did photograph them because it really is my favorite recipe ever.
I’ve been making these cookies for, oooooh seven years now? They were one of the first recipes I used to make for friends when I realized how much I loved the kitchen.
I distinctly remember making these in my friend’s parent’s kitchen during a summer party, completely content while everyone else was out at the pool. I also distinctly remember stealing a kiss from that friend in that same kitchen, that same day. Maybe that’s why I like these so much? Cheeky little cookies.
Anyhoodle, if I have any tips for you it’s this: don’t use blackberry jam. It bakes really dark and looks…..questionable. That’s the polite way to put it. I used many different words, but none of them belong on a food blog. Or in writing with my name attached to them. Let’s just leave it at that.
But instead of just accepting the original recipe like I used to, I dressed these up a bit. Adding almond flour and crushed slivered almonds to the tops. Gives them a nice added texture.
And in other news, have a wonderful holiday season and a Happy New Year! I’ll be taking a little vacation until January. See you in 2015!
- 1 cup (2 sticks) butter, softened but still cool
- ⅔ cup sugar, plus more for rolling
- 1 large egg
- ½ tsp vanilla
- ¼ tsp almond extract
- 1½ cups flour
- ½ cup almond flour (also called almond meal)
- ½ tsp salt
- ½ cup favorite jam (bright reds and oranges work best aesthetically)
- ½ cup slivered almonds, crushed
- Heat oven to 350F. Line baking sheets with parchment paper and set aside.
- In the bowl of stand mixer fitted with a paddle attachment, or with a handheld mixer, cream together the butter and sugar until light and fluffy, about 2 minutes.
- Meanwhile in a separate bowl whisk the flours and salt and set aside.
- Once the butter and sugar have been creamed add the egg and the extracts and beat until thoroughly incorporated.
- With the mixer running on low gradually add the flour mixture and mix just until incorporated and dough is no longer crumbly.
- Set up a work area with the dough, a small bowl of granulated sugar and another small bowl with the jam. Roll tablespoon sized balls of dough in sugar, place on the baking sheet about 1 inch apart and press an indent in the center with your thumb.
- Add about ½ tsp of jam to the center of each cookie. If it looks too full, scale back a bit.
- Sprinkle the crushed slivered almonds on top.
- Bake for 12-15 minute until edges are just golden and cookies look set. Let cool for 2 minutes on sheet before removing to a wire rack to cool completely.