Almond Thumbprint Cookies with Peanut Butter & Sour Cherry Spread
Dessert

Almond Thumbprint Cookies

with Peanut Butter & Sour Cherry Spread

100 MIN
$11.99 10 Cookies
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From the Test Kitchen

Aim to please a crowd with these deliciously sweet, fruity, and nutty cookies! You'll use your thumb to create a well in the fresh almond flour dough before baking, then fill each well with a duo of peanut butter and sour cherry spread.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    200 Cals (est.)
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fresh
ingredients
Almond Thumbprint Cookies with Peanut Butter & Sour Cherry Spread
Title
  • ½ cup Almond Flour
  • 1 cup All-Purpose Flour
  • 2 tsps Vanilla Powder
  • 1 tsp Baking Powder
  • 2 oz Salted Butter
  • 1 Pasture-Raised Egg
  • ¼ cup Sugar
  • 5 Tbsps Light Brown Sugar
  • 2 Tbsps Sour Cherry Spread
  • 2 Tbsps Smooth Peanut Butter Spread
step-by-step
instructions
Make the dough
1 Make the dough

Place the butter in a large bowl. Working in 30 second increments, microwave on high until melted (or melt in a small pot on the stove, then transfer to a large bowl). Add the granulated sugar and brown sugar; whisk to combine. Add the egg and whisk to thoroughly combine. In a separate bowl, whisk together the almond flour, all-purpose flour, vanilla powder, and baking powder. Transfer the dry ingredients to the bowl of wet ingredients; using a spatula, gently mix just until incorporated.

Form & freeze the cookies
2 Form & freeze the cookies

Line a plate with parchment paper. Scoop 1 heaping tablespoon of dough into your hands; roll into a ball (if the dough is too sticky, wet your hands with water to prevent it from sticking), then place on the plate. Repeat with the remaining dough to ensure the cookies are the same size. Using your thumb, press into the center of each dough ball to create a deep well. Freeze at least 45 minutes, or until very firm.

Bake the cookies
3 Bake the cookies

Place an oven rack in the center of the oven, then preheat to 375°F. Line a sheet pan with parchment paper. Transfer the chilled cookies to the sheet pan, spacing them out evenly. Bake 12 to 15 minutes, or until the dough is set and cooked through. Transfer the pan to a cooling rack; let stand about 20 minutes, or until completely cool. (If the wells have risen too much during baking, using the bottom rounded side of a spoon, press into the center of the cookie to form a deep well.)

Fill the cookies & serve your dish
4 Fill the cookies & serve your dish

In a bowl, combine the sour cherry spread and 1/2 teaspoon of water. Carefully spoon the peanut butter spread onto one side of each well of the baked cookies. Repeat with the sour cherry mixture on the empty side. Enjoy!

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Almond Thumbprint Cookies

Make the dough
1 Make the dough

Place the butter in a large bowl. Working in 30 second increments, microwave on high until melted (or melt in a small pot on the stove, then transfer to a large bowl). Add the granulated sugar and brown sugar; whisk to combine. Add the egg and whisk to thoroughly combine. In a separate bowl, whisk together the almond flour, all-purpose flour, vanilla powder, and baking powder. Transfer the dry ingredients to the bowl of wet ingredients; using a spatula, gently mix just until incorporated.

2 Form & freeze the cookies

Line a plate with parchment paper. Scoop 1 heaping tablespoon of dough into your hands; roll into a ball (if the dough is too sticky, wet your hands with water to prevent it from sticking), then place on the plate. Repeat with the remaining dough to ensure the cookies are the same size. Using your thumb, press into the center of each dough ball to create a deep well. Freeze at least 45 minutes, or until very firm.

Form & freeze the cookies
Bake the cookies
3 Bake the cookies

Place an oven rack in the center of the oven, then preheat to 375°F. Line a sheet pan with parchment paper. Transfer the chilled cookies to the sheet pan, spacing them out evenly. Bake 12 to 15 minutes, or until the dough is set and cooked through. Transfer the pan to a cooling rack; let stand about 20 minutes, or until completely cool. (If the wells have risen too much during baking, using the bottom rounded side of a spoon, press into the center of the cookie to form a deep well.)

4 Fill the cookies & serve your dish

In a bowl, combine the sour cherry spread and 1/2 teaspoon of water. Carefully spoon the peanut butter spread onto one side of each well of the baked cookies. Repeat with the sour cherry mixture on the empty side. Enjoy!

Fill the cookies & serve your dish
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