• Antoinette

There’s a JAM SESSION going on in my house right now!

Italian Thumbprint Cookies with Strawberry Jam

Ingredients for Cookies

2 cup all-purpose flour

1/2 tsp. baking powder

1 1/2 sticks butter, softened

1 large egg

1/2 c. granulated sugar

1/4 tsp. kosher salt

1/2 tsp. Almond extract

1 tsp. pure vanilla extract

1/3 cup Strawberry jam for filling

1/2 cup toasted sliced almonds

Ingredients for Glaze

1 cup confectioners’ sugar

2 tbsp. milk

1 tsp. almond extract


Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. In a large bowl, whisk together the flour, baking powder, and salt.

In separate bowl, beat together the butter and sugar until pale and fluffy, approx. 3-4 minutes. Beat in egg and vanilla, then add dry ingredients in two batches until incorporated.

Using a tablespoon scoop out dough and roll into balls. Place them on prepared baking sheet. Press a thumbprint into center of each ball. Fill with approx. 1/2 tsp. of jam.

Bake until edges of cookies are golden, 13 to 14 minutes. Allow to cool.

Instructions for Glaze

Whisk the glaze ingredients together until smooth. Drizzle over the cooled cookies.

Mangiamo 👌🏻

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