Almond Fig Thumbprint Cookies

Susannah Brinkley Henry

These sweet delicate cookies are perfect for serving at tea time or on your holiday cookie platter.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 16

Total Time 36

Servings cookies

Calories 152kcal

Author Susannah Brinkley Henry

Preheat oven to 350°F (177°C). Prepare a baking sheet lined with parchment paper.
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.
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.
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 ½ 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.

Find more recipes at feastandwest.com