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.