I’m here with my favorite, tried and true, thumbprint cookie recipe. Above is a dark chocolate ganache thumbprint cookie that totally hit the spot when I was craving some chocolatey cookie goodness. For Christmas, however, I usually make them with raspberry jam. There’s something especially delicious about raspberry and almond together.
1 cup of butter (2 sticks, softened)
2/3 cup of sugar
1/2 teaspoon almond extract
2 cups of flour
filling of your choice (raspberry jam is good, as is chocolate ganache)
Pre-heat your oven to 350F and line a cookie sheet with parchment paper.
one: cream the butter & sugar together.
two: add in the almond extract.
three: add in the flour.
four: mix until it comes together into a dough.
Use a cookie scoop for consistent cookie sizes. Drop a scoopful on your lined cookie sheet. Using your thumb, make a small indentation in the center for your filling. Fill with a small amount of jam or chocolate.
Bake for 15 minutes or until the edges turn a light golden brown. Let them cool on the cookie sheet for a minute, then transfer to a wire rack to cool completely.