Almond + Fig Thumbprint Cookies

My mom comes home from vacation today! She has spent three weeks in her homeland of South Africa to visit my sister, grandmother and numerous other family members. I can’t wait to see her and hear about her trip, so I’m planning a tiny tea party for us this afternoon. I baked these Almond + Fig Thumbprint Cookies to snack on while we chat.

Thumbprint cookies are a great excuse to use up a little leftover jam. I do love receiving jars of homemade jam — especially when the giver made it from fruit grew in his or her garden — but I always seem to have an overwhelming stash in my pantry. I don’t particularly like toast for breakfast, so my solution is to make a batch of these cookies every once in a while. It’s a great way to use up a small jar.

The cookies themselves are very delicate. The texture is soft and moist, with a lovely dollop of sweet fig jam in the center. They’d be perfect for a party snack or served alongside a scoop of vanilla ice cream.

This recipe is easy and customizable. There are only seven ingredients, and you can make them with just about any kind of jam. (Fig is my jam, though. Yep. I went there.) You can also use curd or marmalade, or if you’re feeling really adventurous, use caramel, Nutella or peanut butter. If you’re allergic to nuts or just don’t have almond extract, substitute vanilla extract. Let me know what combinations you try! // susannah 

Click below to see the recipe for these amazing cookies! 

ALMOND FIG THUMBPRINT COOKIES

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 2/3 cup granulated sugar
• 2 egg yolks
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• About 3/4 cups (6 ounces) of fig jam, or any type of jam

Instructions

1. Preheat oven to 350 degrees. Prepare a baking sheet lined with parchment paper.
2. In an electric mixer fitted with the paddle attachment, cream butter and sugar together on medium-high speed until pale and fluffy, about 3 minutes. Beat in the egg yolks one at a time, then add the almond extract and salt. With the mixer on low, add the flour in three batches. Continue to mix until the dough comes together into a ball.
3. Roll the dough into 1-inch balls and place them 2 to 3 inches apart on the prepared baking sheet. With your finger or the back of a spoon, flatten the cookie slightly and create an indentation in the center of the cookie. Be careful not to press all the way through the cookie, but leave a small hollow for the jam. If the dough is too soft, refrigerate for 5 minutes
4. Bake cookies for 10 minutes or until just golden brown on the bottom. Remove baking sheet from the oven. If the hollows have spread a little, use the back of a spoon to redefine them. Spoon about 1/2 teaspoon jam into each hollow. Bake for another 4 to 6 minutes, or until jam melts slightly and the cookies are golden brown around the edges. Transfer to a wire rack and let cool completely. Store in an airtight container for up to 2 days.