Thumbprint Cookie

Enjoyable with gluten-free almond flour. They're soft and creamy. Make these delectable cookies for any occasion or indulgence.

– 2 ¼ cups (191 grams) fine blanched almond flour, spooned and leveled – 6 tablespoons (80 grams) unsalted butter, melted but not overly hot – ¼ cup (80 grams) maple syrup  – 1 teaspoon vanilla extract – ¼ teaspoon fine salt – 2 tablespoons sugar, for rolling  – 6 tablespoons jam or preserves of choice (raspberry recommended), well stirred

Ingredients

Start oven at 350°F. To prevent cookie sticking, parchment a big rimmed baking sheet.

Instructions

Step 1

Use a small basin for sugar. Size 70 cookie scoops measure 2 tablespoons dough. Form palm-shaped dough balls.   

Step 2

Sugar-coat the ball. Reroll and place on the baking tray. Leave remaining dough balls 2" apart.  

Step 3

Press the rounded back of a teaspoon or thumb into each cookie dough ball's middle to make jam indents. Apply ½ tsp jam per indent. 

Step 4

Microwave jam for a few seconds, then stir. Bake cookies until edges are gently golden, 13–15 minutes. Take out cookies baked.  

Step 5

Also See

Best Homemade Buttercream Frosting Recipe