No-Fail Healthy-ish Thumbprint Cookies
These No-Fail Healthy-ish Thumbprint Cookies are more than sweet on the outside, they're the perfect combination of sweet, fruity, and buttery. Not only are they delicious, these are so easy to whip up that I have no doubt you will make these again and again.
Equipment
- 1 Large Baking Sheet
- Parchment Paper
- 1 Small or Medium Cookie Scoop optional
Ingredients
- 3/4 cup all-purpose flour
- 1/3 cup almond flour
- 1/2 cup unsalted butter, chilled
- 1/8 teaspoon salt
- 1/3 cup white sugar
- 1 teaspoon vanilla extract
- 1/4 cup jam, jelly, preserves or lemon curd
Instructions
- Pre-heat the oven to 350 F and prepare the baking sheet with parchment paper, set aside.
- Add the butter to the bowl of your mixer along with the salt and sugar. Start beating slowly then pick up the speed for about 2 minutes. It will start to get fluffy.
- Scrape the sides and add the extract, mix to incorporate, then add the all-purpose and almond flour.
- Beat on low to medium until a dough forms, make sure the butter is well incorporated to help prevent spreading.
- Scoop onto a tray with a small or medium cookie scoop (2 tablespoons of dough) about 2 inches apart. These should not spread much at all, but if you find that your kitchen is on the warm side or that your butter was not chilled enough, place in the fridge for 30-60 minutes after you place the indentation with your thumb or measuring spoon (1/2 teaspoon).
- After the well has been made in all of your cookies, add a little less than one teaspoon of filling into all of them.
- Bake for 8-10 minutes on the middle rack. Remove and cool for 10 minutes before placing on a cooling rack.
- Store them in an airtight container at room temperature for up to five days. You can also freeze these cookies for a longer shelf life. Just make sure they're well-wrapped to prevent freezer burn.
Notes
Nutritional values and servings may vary.
Nutrition
Calories: 134kcalCarbohydrates: 15gProtein: 1gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 17mgSodium: 24mgPotassium: 14mgFiber: 1gSugar: 8gVitamin A: 203IUVitamin C: 1mgCalcium: 10mgIron: 0.4mg
Tried this recipe?Let us know how it was!