Happy Weekend Friends! 🤗

In my part of the world, we're presently experiencing another MEGA BOMB CYCLONE NOR'EASTER! 🌬️❄️ Due to the seemingly never-ending winter weather, I'm all cooped up indoors.

So, what better way to pass the time, than to treat my sweet tooth to a batch of freshly baked HOMEMADE COOKIES! 🍪 Lucky for you, I like to share... 😉

Today, I'll share with you the recipe for these berry nutty, chocolaty 🍫 and 🍓 jam-ilicious thumbprint cookies...

Strawberry Jam & White Chocolate Almond Thumbprint Cookie Recipe

Ingredients

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1 cup unsalted butter
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
2 large eggs, separated
1/4 teaspoon pure almond extract
1 teaspoon pure vanilla extract
1/2 teaspoon salt
3/4 cup almond flour
2 1/2 cups all-purpose flour
1 cup almonds (blanched or unblanched), finely chopped
3/4 cup strawberry jam or filling of choice
1/2 cup white chocolate

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Yield: approx. 3 dozen | Prep Time: 60 min. | Bake Time: 12 - 14 min. | Oven temp: 350°F (175°C)

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Directions

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Line two baking sheets with parchment paper or use a non-stick baking sheet or silicone baking mat.

In a large bowl, beat the butter and sugars together until light and fluffy.

Next, beat in the egg yolks, vanilla and almond extracts and salt.

Add the nut flour and all-purpose flour. Stir until well-blended. If sticky, stir in a small amount of all-purpose flour until the dough is workable.

Cover and chill the dough in the refrigerator for about an hour.

Cover the egg whites and leave them out of the refrigerator to warm up to room temperature.

Jam isn't your jam? Substitute with melted dark or milk chocolate!

Preheat the oven to 350°F (175°C).

After an hour, remove dough from the fridge.

In a small bowl, whip the egg whites until foamy.

Roll small pieces of dough between your palms to form 1" balls. Dip the dough balls into the egg whites and roll them in the chopped nuts. Place the cookie dough balls about 2" apart on the baking sheets.

Bake the cookies for about 8 minutes and then remove them from the oven. Using the back of a metal spoon or melon baller, make a deep and wide thumbprint in the center of each cookie. Return cookies to the oven and bake for another 4 - 6 minutes or until they're a light golden brown.

Once baked, remove cookies from the oven and transfer to a cooling rack. Once cooled, you're ready to fill them with yummy strawberry jam or another flavor or filling of your choice! If using commercially-made jam, first warm it in the microwave in a small microwave-safe bowl for about 20 seconds. Spoon jam into the indented thumbprint of each cookie.

Place cookies in the fridge to allow the jam to cool for about five - ten minutes. Meanwhile, place white chocolate chips, grated white chocolate or melting wafers into a separate small microwave-safe bowl.

Microwave chocolate (on high) for 20 - 30 seconds then stir. Heat again for another 10-15 seconds and stir. Repeat once more (or follow the manufacturer's heating instructions).

Use a fork to drizzle white chocolate over cookies, or, spoon melted white chocolate into a small pastry bag (a Ziploc baggie will do!) and decorate to your heart's desire. Place cookies back in the fridge for another ten - fifteen minutes to allow the white chocolate to set.

Now you're ready to enjoy your homemade cookies! 😋

Thanks for commenting, upvoting and resteeming this post! I hope my post will inspire you to treat yourself to something sweet! Until next time...

Bon Appétit!

Michelle

xx

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P.S. If you enjoyed this post (and I hope you did!) FOLLOW @michellectv for more Fun, Food, Drinks, Beauty, Travel & Style! ❤

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