CHEWY ALMOND AND CHERRY THUMBPRINT COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h45m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Spread the almond flour on a rimmed baking sheet and bake, stirring halfway through, until golden brown and toasted, 10 to 15 minutes. Immediately add it to a medium bowl to cool for 5 minutes. Line the baking sheet with a piece of parchment paper and set aside.
- Add the coconut sugar, honey, limoncello, lemon zest, salt and egg to the toasted flour. Using a rubber spatula, stir until well combined and evenly moistened. Scoop heaping 1-tablespoon scoops of the dough onto the prepared baking sheet, leaving 1 inch between each. Flatten slightly with the palm of your hand, then make a small indent in the center of each cookie using your thumb. Fill each indent with 1/2 teaspoon cherry jam. Bake until golden brown and just set, 15 to 17 minutes. Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely. Store in an airtight container.
RASPBERRY-ALMOND THUMBPRINT COOKIES
These crisp, buttery thumbprints have a hint of almond and a touch of sweetness from the raspberry jam and a light drizzle of almond glaze.-Lana White, Roy, Washington
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter, sugar and extract until light and fluffy, 5-7 minutes. Add flour and mix well. Chill for 1 hour., Preheat oven to 350°. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each; fill each with 1/4 teaspoon jam. Bake until the edges are lightly browned, 13-16 minutes. Remove to wire racks to cool completely., For glaze, in a small bowl, combine confectioners' sugar, extract and water. Drizzle over cookies.
Nutrition Facts : Calories 94 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 31mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
HONEY ALMOND THUMBPRINT COOKIES
These healthy cookies are delicious! I adapted this recipe from the Almond Honey-Butter Recipe from Eating Well Magazine. I made a few changes and made these allergy-friendly and gluten-free!
Provided by TheFitCookie
Categories Dessert
Time 12m
Yield 2 dozen cookies, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350Ëš F. Line a baking sheet with parchment paper.
- Process whole almonds in a food processor until finely ground. Transfer to bowl and add flour, baking powder, and salt. Whisk until combined.
- Combine the ground flax seed with the water in a small bowl or glass measuring cup. Mix well and let sit until a thick gel forms. This creates a binder to replace eggs.
- Using an electric hand mixer, add honey, oil, and vanilla to the chia/water gel and mix well. Add the wet ingredients to the dry ingredients and mix well.
- Roll Tablespoons of dough into 1-inch balls and place on prepared baking sheets. Press the tip of your finger into the center of each cookie to make an indentation. Bake the cookies until set and slightly golden on the bottom, 10-12 minutes. Let cool completely on a wire rack.
- Combine 2 Tablespoons honey and 1 Tablespoon almond butter and mix well. Fill each cookie with about 1/4 teaspoon and top with almonds if desired. Enjoy!
ALMOND THUMBPRINT COOKIES
A delightful almond flavored thumbprint cookie and very pretty if you tint the icing with a little food color!
Provided by Theresa P
Categories Dessert
Time 40m
Yield 2 dozen
Number Of Ingredients 9
Steps:
- For cookies:.
- Cream butter and sugar.
- Beat in the flour, extract and salt.
- Stir in the pecans.
- Shape dough into 1-inch balls and place on ungreased cookie sheet.
- Make thumbprint in each cookie.
- Bake at 300°F for 20-30 minutes.
- Let cool.
- For Icing:.
- Mix all Icing ingredients and thin with a little milk if needed , to make a smooth icing . You may add a drop or two of food color to tint the icing . Fill cooled cookies with icing.
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ALMOND FLOUR THUMBPRINT COOKIES - THE CONSCIOUS PLANT …
From theconsciousplantkitchen.com
4.8/5 (614)Total Time 27 minsCategory Dessert, SnackCalories 59 per serving
- In a large mixing bowl, add all the ingredients: almond flour, melted coconut oil, maple syrup, baking powder, salt, apple cider vinegar, vanilla extract, and almond extract.
- Stir with a spoon to form the cookie dough batter. It should be sticky but easy to roll into a cookie ball, not wet or runny - see picture above in my post. If it is too wet, add more almond flour 1 tablespoon at a time.
- To make 32 small thumbprint cookies, scoop 1/2 tablespoon of cookie dough per cookie otherwise, to make 16 large cookies, scoop 1 tablespoon of dough per cookie.
ALMOND THUMBPRINT COOKIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
3.9/5 (23)Total Time 1 hr 50 minsServings 36Calories 129 per serving
- Preheat the oven to 350°F. Line two baking sheets with parchment paper., In a large mixing bowl, stir together the almond flour, all-purpose flour and salt; set aside., In a large bowl, beat the butter and sugar at medium speed until smooth.
- Beat in the almond extract. , With the mixer on low speed, add the flour mixture and beat until combined.
- Scrape the bowl and mix for 30 seconds more. , Scoop the dough with a tablespoon scoop and place on the prepared baking sheets, leaving 1" between each cookie. , Press a well in the top of each cookie with your finger.
- The side of the cookie may crack; simply press them back together (the dough is soft enough to make this easy to do). , Fill each well with 1/2 teaspoon of the jam of your choice., Bake for 20 to 25 minutes, until the bottoms are lightly browned.
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