Thumbprint Cookies with Icing

A soft buttery tender cookie filled with sweet fruity apricot jam and toped with an almond icing and crushed almonds. These cookies litterly melt in your mouth but also have a nice crunch from the almonds. Pairing two of my favorite flavor combinatios; apricot and almond!

In my house hold it is a christmas tradition to make thumbprint cookies with icing every year. Some of my first memories growing up is sitting around the kitchen table with my mom and siters rolling, pressing and filling these cookies. So nedless to say these cookies are full of nostalgia and flavor. if you are looking for the perfect cookie for santa this year this it it! But you could also try a few of these other christmas cookies:

Peppermint Sugar Cookies

Gingerbread Biscotti

Chocolate Marshmallow Cookies

THUMBPRINT COOKIES WITH ICING STEP BY STEP INSTRUCTIONS

COOKIES

1. In the bowl of a stand mixer, beat your butter until soft and airy. Add your egg and extract. beat until combined. Mixture should look like cottage cheese.
2. Over the bowl, sift in your flour, salt and powdered sugar. Using a whisk attachment whisk your batter until combined.
3. Line a cookie sheet with parchment paper.
4. Using a tablespoon, carefully measure out your cookies. Roll each cookie into a ball using the palms of your hand. You should get 24 cookies.
5. Place cookies on prepared cookie sheet
6. using your thumb press a hole (or indent) into the center of each cookie.
7. fill each cookie with a ¼ teaspoon of apricot jam.
8. Bake cookies at 325 degrees for 10 minutes. they should still look pale in color.
9. take out and let cool

ICING

1. in a small bowl combine your powder sugar, milk and almond extract. mix until combined.
2. using a spoon drizzle icing on top of cookies, then sprinkle crushed almonds on top of cookies.
3. enjoy!

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THUMBPRINT COOKIES WITH ICING KEY INGREDIENTS AND SUBSTITUTIONS

BUTTER. The best part of these cookies is that they melt in your mouth like butter. This is because they have a lot of butter! I use salted butter and recommend it.

POWDERED SUGAR. i use powdered sugar over regular because it gives a more soft texture and lighter crumb. but this can be replaced with white sugar if needed.

FLOUR. Flour is the bulk of these cookies. flour should be sifted to create a lighter crumb, that will melt in your mouth.

ALMOND EXTRACT. I uses this to give the cookies a hint of almond flavor. if you do not like almond or do not have any you can replace this with vanilla extract.

APRICOT JAM. I use apricot jam, not preserve! The preserve will have too much chunks in it. if that is all you can find you can use it but i prefer the jam. This can also be replace with any other flavor jam you desire.

ALMONDS. I top my cookies with a few crushed almond on top for some crunch and texture. These can be eliminated if desired.

BAKING TIPS

1. If you forget to soften your butter I have a trick. Place your stick in the microwave for 5 seconds. then repeat for the remaining 3 sides of the stick… flipping your stick each time. once done your stick should be perfectly soft throughout.
2. Always use parchment paper or a silicon mat on your cookie sheet. I grew up thinking I was suppose to use butter spray on my cookie sheet when baking cookies… but this is WRONG. Do not do this! This causes burnt and flat cookies
3. When creating your thumbprints, do not push down too far, creating a hole.
4. When filling the jam you want enough so it tastes delicious but not too much or it will bubble over making your cookies looking ugly.
5. when creating your thumbprints, if your dough cracks, i recommend re-rolling your balls, otherwise your cookies will have ugly cracks.

FAQ

1. Why is there no leavening agent in these cookies. These cookies do not use baking powder or baking soda. They are not suppose to grow very much. The egg is enough of a natural leavening agent, nothing more needed. if added they could grow in an undesirable way/ amount.
2. Do I have to sift my flour and sugar? I recommend it but it is not required. I rarely sift my flour but in this case i feel it makes the cookies a softer more airy texture. but i have in the past made them without sifting and they are also delicious.
3. Why are they called Thumbprint cookies? Because you have to use your thumb to press down the center of each cookie, leaving a thumbprint in each cookie.

STORING AND FREEZING

The cookies should be stored in an air tight container for up to 3 days. If freezing the dough or cookies, wrap it up in plastic wrap and then place it in a freezer bag and freeze for up to 3 months.

Lastly, if you try out this recipe, be sure to leave a comment/rating on how it turned out. I love hearing from you guys and will try my best to reply to every comment! And don’t forget to tag me on Instagram!