Almond Thumbprint Cookies filled with Jam is a much easier Christmas cookie recipe than what I had been doing every year. Many years ago, I stole the original recipe from my mom, and after many years discovered two delicious shortcuts.
Almond Thumbprint Cookies filled with Mixed Red Berry Jam is a much easier Christmas cookie recipe than what I had been doing every year. Many years ago, I stole the original recipe for these cookies from my mom, which calls to roll the almond cookie dough into crescents. Everybody at Christmastime literally begs me to make them, and I usually triple the batch.
This year, I shaped them into traditional thumbprint cookies and added some Mixed Berry Jam in the center. What an upgrade to an already scrumptious dessert, both in terms of taste and ease!! I also baked some of these Almond Thumbprint cookies with Organic Fig Marmalade, some with Black Cherry Jam, and some with Pear Jam with Apricots & Honey. All of them were delicious, and none of them lasted on the plate very long.
A little kid with a BIG sweet tooth
From the time I could walk and talk, I started to help my mom around the kitchen – especially when she was baking desserts for our family. I handed her utensils she asked for, stirred things, and eventually learned how to measure ingredients. What was my reward for all this help? I ALWAYS got to lick the bowl when she was done.
Bewildering though, as my craving for cake, and pie, and other sweets grew, my mom’s production of these goodies didn’t increase proportionally. No problem, I soon learned enough (and grew tall enough to reach the stove) that I started baking myself! To this day I still like to bake, and I make Christmas cookies every year. I don’t want to say they are famous, but there are at least 10 people who ask me every year when I’m baking my cookies.
Almond Christmas Crescents become...
Almond Christmas Crescents have been the star of my annual Christmas cookie baking, and no matter what cookies I decide to make, I would have death warrants out on me if I didn’t make these Almond Crescents. These almond cookies can be a bit time-consuming because you have to roll them into little logs and then bend them into a crescent shape.
After they are baked, you roll them in powdered sugar which also can be a pain to do because of the crescent shape. You also have to be careful not to break them. But it’s a labor of love, and everyone will love you for them, and your mouth will be filled with joy when the almond and butter and powdered sugar of these cookies hits your tongue. You can see how they are a big hit.
But this year I only made a small batch of the crescents. Instead, I made some that are round like a traditional cookie. It was much easier to make, easier to roll in powdered sugar, and even easier to eat because they didn’t fall apart as much. So I guess they should be called “Christmas Almond Rounds.” These are so much easier to make. I also recommend getting a medium-sized ice cream scoop instead of using a teaspoon to fish out the dough from the bowl. It goes much faster and cleaner. Carlos bought me one with a purple handle - my favorite color!
...Jam-filled Almond Thumbprint Cookies
I also made a batch of these almond cookies where instead of rolling in powdered sugar, I did a thumbprint before baking, and then as soon as they came out of the oven, I spoon-filled the hole with different jams.
When the cookies cooled, the jam was stuck to the cookie. The first batch of almond thumbprint cookies got filled with Mixed Red Berry Jam. This jam is one of my all-time favorite jams because it’s a quadruple taste of my four favorite flavors: cherry, raspberry, strawberry, and red currants. Blended perfectly together, combining the almond thumbprint cookies with this jam was like going to heaven.
Christmas is the time for giving, so I also made some of the almond thumbprint cookies with two of Carlos’s favorite jams which are Pear Honey Jam and Organic Fig Marmalade, and another one of my favorites, Black Cherry Jam.
Unlike my favorite Chocolate Chip Cookies, this Christmas cookie is so versatile because you can use any of your favorite jams in the center of the thumbprint and give the cookies your own favorite flavors. For other holiday cookie ideas, including other types of thumbprint cookies, try:
- Walnut Macaroon Thumbprint Cookies with Fig Preserves,
- Cashew Thumbprint Cookies with Cajeta Caramel Sauce
- Samoas Cookie Caramel Coconut Bars | Caramel DeLites.
The only problem with this almond thumbprint cookie is that you need to make A LOT! Last year I made them two weeks before Christmas, and on Christmas Eve I was in the kitchen making another batch because Carlos and I ate them all before Christmas!!…. and I knew well enough not to show up at my mom’s house without them.
Try out the recipe - it's pretty easy. Just be prepared… once your family and friends taste them, you will be “stuck” baking them every year!
Uploading a photo of you making this recipe? Tag @Spoonabilities on Instagram or add a photo on Pinterest, so we can find you! And we love to hear from you in the comment section below.
Merry Christmas & Happy Holidays,
Geoffrey Swetz
Your Cookie Concierge
Almond Thumbprint Cookies filled with Jam
- Total Time: 35 minutes
- Yield: 36 1x
Description
Almond Thumbprint Cookies filled with Jam are so versatile. With a delicious base, you can add any type of jam to vary the flavors. These cookies were once my mom's Almond Christmas Crescents which I made for years. Now I make them into round thumbprint cookies - less work and less time!
Ingredients
- 1 cup (2 sticks, room temperature) butter
- ½ cup powdered sugar
- ½ teaspoon salt
- 1 Tablespoon vanilla
- 2 cups of chopped almonds (you could use pecans or walnuts or any combo)
- 2 cups sifted flour
- 5 Tablespoons of your favorite jam like Black Cherry Jam
Instructions
- Measure out ingredients, including sifting the flour, and chopping the almonds if not chopped already
- Preheat oven for 350F
- Cream the butter, add sugar, and salt, in a large bowl, until fluffy
- Add vanilla and nuts, and blend flour slowly into mix
- Roll into balls and place on ungreased cookie sheet. Flatten slightly and push center down with thumb
- Bake for 18-20 minutes. Set timer for 10 minutes, open oven and carefully use the back of a teaspoon measuring spoon to push the hole down again. Then continue baking for another 8-10 minutes.
- Spoon Black Cherry Jam into the center of each cookie as soon as you take them out of the oven.
Notes
- Heat jam for 10 seconds in the microwave to loosen it up, and stir before dropping on cookies
- Variations: Use your favorite flavored jam; or when fully cooled, roll in powdered sugar
- Time Saver: Preheat the oven after the batter is mixed, before forming the cookies; Prepare 2 sheets at a time (4 total) so 2 are baking while two are being prepared.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: cookies
- Method: baking
- Cuisine: American
Hey there, I'm Carlos, a food and drink enthusiast, recipe blogger and 
Brenda Roach
This recipe doesn't say when you add the flour in the instructions.
assuming it is after creamed mixture is done. Also was 2 cups flour too much
Geoffrey Swetz
Hi Brenda. The flour is added in step 4. Maybe we should make it more clear, because if you didn't notice it I'm sure others didn't too. Thanks for letting us know! Yes, 2 cups of flour is the right amount. The recipe makes about 36 cookies and they are more of a crumbly cookie that melts in your mouth. How did they turn out for you???
Jeff the Chef @ Make It Like a Man!
I love thumbprint cookies, and I haven't had them in ages!
Geoffrey Swetz
Hope you got a chance to make these Jeff. What jam did you put in the center?