A delicious classic, ’em I right? You guys might remember from my recent post that I have a ton of cherry jam now laying around my house. Lately my breakfast on the weekends has been toast spread with bacon jam, so I’ve needed to figure out a purpose for all this fruit jam I don’t know what to do with. The unique thing about these thumb cookies is the amount of almond extract, giving them an almost marzipan-like taste. (PS, if you like the smell of marzipan, check out this DIY guest post I did for Olive & Ivy on an almond body scrub.)
Seriously, though, don’t let the cherry jam limit you! Try blackberry and marmalade and whatever other flavors you have floating around your fridge. You can’t go wrong.
- 1 cup unsalted butter, softened to room temperature
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups + 2 Tbsp all-purpose flour
- 1/2 cup jam (I used cherry, but any jam would do)
- Put butter in a bowl and using either a handmixer or a stand-mixer with a paddle attachment, beat on high speed for approximately one minute or until butter is creamy.
- Add sugar, vanilla, and almond extract and beat on medium until throughly combined. Then the flour and turn the mixer on low until you have a consistent dough. Press the dough into a ball in the bottom of the bowl, cover with plastic wrap, and put in the fridge for minimum 3 hours.
- Preheat the oven to 350 degrees, then line a baking sheet with parchment paper.
- Make cookies from one tablespoon of dough rolled into a circle. Make an indentation with your thumb or the back of a wooden spoon. If large cracks appear, smooth them over with your fingers. If the dough becomes at all warm, put it back in the bowl and refrigerate again until cool.
- Once all your cookies are spread out on the sheet, fill each one with a teaspoon of jam
- Bake the cookies for 14-15 minutes or until lightly browned on the outside. Allow the cookies to cool for five minutes on the sheet until you transfer them to a wire wrack to finish cooling.
*Recipe adapted from Sally’s Baking Addiction.