It seems that Chocolate Almond Thumbprints have always been popular as a traditional Christmas cookie. They can be filled with any favorite kind of jam, and, when packed between layers of parchment paper or waxed paper, can be made several months before the holidays and stored in the freezer. The following recipe is quicker than most since it starts with the versatile Basic Sugar Cookie Mix. The balls of dough are scooped with a tablespoon-size scoop which saves loads of time; a quick roll with the hands makes uniform balls.
Once the balls are quickly formed, they are rolled in a beaten egg, then in finely chopped almonds. After placing them on the baking sheet, an indentation is made and filled with jam. The rich chocolate and fruity jam are a wonderful combination and make these cookies good all year long. It is a good idea to double the recipe, not only because they are easy to make, but also because they are easy to eat.
Makes about 4 dozen cookies
3 cups Basic Sugar Cookie Mix
1/3 cup unsweetened cocoa
1/3 cup butter
1 teaspoon almond extract
1 beaten egg
3/4 cup finely chopped almonds
1/2 cup apricot jam, or raspberry jam
- Preheat oven to 350°.
- Combine the cookie mix, cocoa, butter, egg, and vanilla until well mixed.
- Scoop tablespoon-size balls of dough and roll each into a ball.
- Roll each ball in the beaten egg, then the chopped almonds.
- Place each cookie on a parchment-lined baking sheet and make a deep indentation with thumb.
- Spoon about 1/2 teaspoon jam into the indentation.
- Bake 10-12 minutes or until set.
- Cool on racks.
Amount Per Serving
Calories 105 Calories from Fat 52
Percent Total Calories From: Fat 50% Protein 6% Carb. 44%
Nutrient Amount per Serving
Total Fat 6 g
Saturated Fat 3 g
Cholesterol 18 mg
Sodium 71 mg
Total Carbohydrate 12 g
Dietary Fiber 0 g
Sugars 4 g
Protein 2 g
Vitamin A 1% Vitamin C 0% Calcium 0% Iron 1%