Classic Thumbprint Cookies

These classic thumbprint cookies are soft and delicious. Use your favorite jam for a filling and enjoy them all year, not just at Christmas!

5 from 6 votes

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Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 18

Additional Time: 15

Total Time: 43

Servings: cookies

Calories: 110kcal

Author: Michelle

Preheat oven to 350 degrees.
Cream together butter and sugar. Add almond extract and mix thoroughly. Add the flour and stir until just mixed.
2/3 cup sugar, 1 cup unsalted butter, 1/2 teaspoon almond extract, 2 cups flour
Scoop onto cookie sheet with lined with a silpat (if you don't have one, use an UNgreased cookie sheet). Use a spoon or your thumbs create a well in the center of each cookie. Bake at 350 14-18 minutes until cookies just start to color.
Use a spoon to deepen the initial holes in each cookie. Spoon preserves into each divot. Let cookies cool to room temperature.
1/2 cup preserves
Mix together powdered sugar and almond extract. Slowly dribble in water until glaze reaches the consistency you like. Spoon glaze onto each cookie to cover preserves.
1 cup powdered sugar, 1/2 teaspoon almond extract, 2-3 teaspoons water
Let glazed cookies harden 10-15 minutes before eating. Store in an airtight container at room temperature up to 3 days or freeze up to a month.

If you want to ensure these cookies are nut-free, substitute 1 teaspoon vanilla in place of the 1/2 teaspoon almond extract in both the cookies and the glaze. Traditionally, we use almond extract but in a nod to allergies, we often go with vanilla instead.
For more tips and tricks, be sure to read the full article above.

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.