Almond Thumbprint Cookies with Sour Cherries
Yield: 36 cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sugar
Stir ingredients together in a large bowl and beat air into the mixture to make it light and fluffy. You can do this by hand or with a mixer.
- 2 egg yolks (egg whites reserved, in a separate bowl)
- 1-1/2 teaspoons almond extract
Add to butter-sugar mix and beat until light and fluffy
In a separate bowl, combine the following dry ingredients:
- 1/2 cup almond meal (I buy this at Trader Joe’s)
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
Add dry ingredients slowly to butter-sugar-egg mixture, stirring only enough to combine (don’t incorporate more air into mixture at this point). Cookie dough will be stiff. Roll into walnut-sized balls.
- 3/4 cup toasted almonds, fine-chopped by hand or in food processor
Dip cookie ball into egg white and then roll in chopped toasted almonds. Space about 2″ apart on parchment-lined baking sheet.
Bake at 350-F for 15 minutes, rotating pan half-way through baking, to ensure even baking in case your oven has hot spots. Lift a cookie to check for doneness — if cookies are not golden-brown on bottom, might bake for another 5 minutes.
Once cookies are out of oven, press the back of a spoon or small scoop into each mound, to make indention. Then, once cookies are cool, fill with sour cherry preserves or other favorite jam … or even lemon curd. Yum!