Cherry Almond Thumbprint Cookies
Recipe type: Cookie, Dessert, Baked Goods
Cuisine: Holiday, Christmas
Prep time: 
Cook time: 
Total time: 
Serves: 30 cookies
I love the combination of sour cherry and almond, but raspberry or fig jam would be equally good.
  • 1 ½ c. All-Purpose Flour
  • 1 tsp. Baking Powder
  • ½ tsp. Salt
  • ½ c. Unsalted Butter
  • ¾ c. Almond Butter
  • 1 c. Sugar
  • 1 Egg
  • ½ tsp. Almond Extract
  • about ½ c. finely chopped Almonds
  • Sour Cherry Preserves
  1. Preheat oven to 350°. Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. In the bowl of an electric mixer, cream the butters and sugar until light, 1-2 minutes. Add the egg and almond extract, scrape down the sides, and beat until incorporated. Add the flour mixture and mix on low until just incorporated.
  3. Form 1-inch balls of dough (about 1 Tbsp.) and roll in the chopped almonds. Place dough balls on baking sheets and make an indentation using your thumb or the back of a small spoon. Fill each indentation with about ½ tsp. of cherry preserves.
  4. Bake the cookies, rotating the pan halfway through, until lightly golden, about 14 minutes. Allow to cool for 5 minutes on the baking sheet, then transfer to a wire rack and cool completely.
Recipe by strawberryplum at