These thumbprint cookies are easy to make and are a real treat to eat. Fill these cookies with your favorite jam or preserves, or use halved candied cherries or a date filling.
- 1 cup butter, room temperature (2 sticks)
- 3/4 cup sugar
- 2 teaspoons vanilla
- 1/2 teaspoon almond extract
- 1 large egg
- 2 1/2 cups flour
- 1 cup hazelnuts (or pecans, or walnuts; finely chopped)
- Jam or preserves of choice
Heat oven to 350 F.
Lightly grease a cookie sheet or line with parchment or silicone baking mat.
Beat butter and sugar together until smooth and creamy.
Beat in vanilla, almond extract, and egg.
Stir in the flour until well blended.
Form dough into small balls, about 3/4- to 1-inch in diameter.
Roll each ball of dough in the finely chopped nuts to coat lightly, place on a lightly greased or lined cookie sheet, and make an indentation in each cookie with your finger or thumb.
With a 1/2-teaspoon measuring spoon, fill each indentation with jam or preserves.
Bake for 12 to 14 minutes, until set and lightly browned on bottoms.