These thumbprint cookies are so beautiful, tasty and easy to make! The melt-in-your-mouth buttery cookie with just a hint of almond flavor marries deliciously with the fruit making the perfect accompaniment with coffee, tea or some vanilla ice cream, and they’ll make a great addition to your mix of holiday cookies.
|Almond & Butter Fruit Thumbprint Cookies|
- ¾ cup butter, softened
- ½ cup white sugar
- 2 egg yolks
- 1¾ cups all-purpose flour
- ½ cup fruit preserves (apricot, red raspberry and blueberry make for a nice assorted mix)
- ½ teaspoon almond extract
- ⅛ teaspoon salt
- Preheat the oven to 375 degrees F.
- In a medium bowl, cream together the butter and sugar.
- Add in egg yolks one at time, then add the almond extract and mix until incorporated.
- Add in the flour and salt and continue to mix until you have a soft dough.
- Scoop up dough by the tablespoonful and roll into balls. If dough is too soft, refrigerate for 15 to 20 minutes.
- Place balls 2 inches apart onto ungreased cookie sheets.
- Using your thumb or an instrument that is approximately 1 inch in diameter, make a well in the center of each cookie (I used a clean wine bottle cork that I dipped in flour so it wouldn’t stick).
- Fill the hole with ½ teaspoon of preserves.Bake for 10 to 12 minutes, until they just begin to brown on the bottom.
- Gently remove from cookie sheets to cool on wire rack.