Blackberry Almond Thumbprints
Buttery almond shortbread thumbprint cookies filled with sweet blackberry jam.
Every family has their standard set of cookies they bake each Christmas. For my family, that list includes these jam thumbprints. In fact, I just found out that everyone says these are their favorites (which honestly shocked me because I would have assumed that honor would go to my gingerbread men, or anything chocolate).
These could not be more simple. They’re basic shortbread cookies made into thumbprints. They’re sweet, but not overly so, and the jam in the middle gives them nice, bright flavor.
And the best thing about them is they’re customizable. Don’t like almond use vanilla instead! Don’t like blackberries, use strawberry jam…or apricot…or heck, even nutella!
Blackberry Almond Thumbprints
Ingredients
For cookies
- 1 cup unsalted butter softened
- 1 teaspoon kosher salt
- ⅔ cup white sugar
- 1 teaspoons almond extract
- 2 cups all-purpose flour
- blackberry jam
For glaze
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon almond extract
Instructions
- Preheat oven to 350 degrees and line baking sheets with parchment or a silicone baking mat.
- In a large mixing bowl, beat butter until light and fluffy, about three to four minutes. Add in sugar, salt and extract and mix well.
- Add in flour, mixing until just combined.
- Using a cookie scoop or a tablespoon, portion out dough until you have 24 equal portions. Roll into balls and place on baking sheets. Using your thumb, press down into the balls of dough, forming an indentation. Fill each with about 1/4 to 1/2 teaspoon of jam.
- Bake at 350 degrees for 14-16 minutes or until the edges barely begin to turn brown.
- Cool on wire racks.
- To glaze, mix together powdered sugar, milk and extract until well combined. Drizzle over cooled cookies and allow glaze to harden.
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