Almond Jelly Cookies
Servings 36
Buttery and nutty melt in your mouth shortbread surrounding a soft, fruity middle. These almond thumbprint cookies are topped with the jelly of your choice.
Ingredients
- 1 cup unsalted butter softened
- 1/2 teaspoon salt
- 1 teaspoon almond extract
- 1/4 cup granulated sugar plus 2 Tablespoons
- 1 egg yolk
- 2 1/2 cups all-purpose flour
- 1/2 cup ground almonds
- 1/2 cup favorite jelly
Instructions
- Create ground almonds by placing whole, raw almonds into a blender or food processor until they resemble bread crumbs.
- In a mixer, beat the butter, salt, extract, sugar and egg yolk until smooth. Add flour and ground almonds and knead into a firm dough. Divide the dough into two rolls approximately 3 inches in diameter. Refrigerate the dough for at least one hour.
- Preheat your oven to 320˚ F.
- Slice the dough rolls 1/2 inch thick and press a thumbprint into each one. Place 1/2 teaspoon jelly into each thumbprint.
- Bake the cookies on greased baking sheets for 12 minutes or until golden on edges. Dust the cookies with the extra 2 Tablespoons of granulated sugar while warm.
Notes
Jam Flavor: You can add any jam you feel would compliment the almond flavor. Strawberry, blackberry and raspberry are our favorite combinations.
Storage: When cool, store cookies in an air tight container for up to 3 days.
Nutrition
Serving: 1cookie | Calories: 109kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 35mg | Potassium: 30mg | Fiber: 1g | Sugar: 4g | Vitamin A: 165IU | Vitamin C: 0.4mg | Calcium: 10mg | Iron: 1mg