Recipes on December 17, 2010 by

Strawberry Thumbprints

Different flavors of jam create endless possibilities.

Every year at Christmas I break out this recipe. We shared it here a few years back, but I wanted to share it again. I have a tendency to bake a lot of cookies for the holidays and I always include this one. Not only is it easy and quick, but it offers something that my other cookies often don’t- a break from chocolate and decadence. These cookies certainly deliver on flavor, but the lightness of almond meal and the jam make them a pleasant diversion from the heavy holiday flavors.

These can easily be made dairy-free by substituting butter with soy margarine or shortening. I usually make these with whatever flavor of jam I have on hand and each one is delicious in its own way.

Strawberry Thumbprints

  • ½ cup Butter*
  • ½ cup Sugar
  • 2 Tb Milk (Cow, Soy, Rice)
  • 1 cup Unbleached White Flour
  • ½ cup Almond Meal
  • ¼ tsp Sea Salt
  • ½ cup Strawberry Jam

Cream together the butter and sugar. Add the milk and combine thoroughly. Mix together the flour, salt and almond meal. Add dry ingredients to wet, mix to combine. Form into one-inch balls. Place ¼ cup of additional Almond Meal in a bowl. Roll dough balls in the almond meal, covering the entire ball. Place on cookie sheet, flatten slightly with palm of hand and press hole in middle with your thumb. Put in ½ tsp jam in each hole. Bake at 350°F for 15-18 minutes. Makes one dozen cookies.


Karen says:

I need to get some almond meal and try these cookies…they look delicious! I canned a couple of different types of jams during the fall that will be perfect with them. Thanks for sharing the recipe!

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