Thumbprint Cookies for the week
- Yield 24 cookies
- Prep 10 minutes
- Cook 30 minutes
Thumbprint Cookies for the week sits in the Desserts section of Regbie. The card serves 24 cookies. The amounts and the method are both written on this page.
Ingredients
Yield: 24 cookies
- ¾ cup maple sugar, or coconut sugar
- ⅓ cup ghee, or coconut oil or palm shortening, softened at room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups finely ground almond flour
- ⅓ cup tapioca flour
- ¼ teaspoon Diamond Crystal kosher salt
- ⅓ cup fruit jam, sweetened with only fruit juice
Method
Mix the maple sugar and softened fat into a large bowl. Beat on low with an electric mixer or stand mixer with the paddle attachment until well-combined.
Tip in the egg and vanilla extract to the bowl and beat well until completely mixed.
In a separate medium bow, whisk together the almond flour, tapioca, and salt.
Tip the dry ingredients into the bowl with the wet ingredients. Use a spatula or wooden spoon to mix until a uniform dough forms.
Lid the bowl and chill the dough in the refrigerator for at least 30 minutes.
When you’re ready to bake the cookies, heat the oven to 350°F with the racks set in the upper and lower thirds of the oven. Line two baking sheets or cookie sheets with parchment paper.
Use a small cookie scoop to portion out 24 dough balls. Roll them with your hands until they form 1-inch balls. Lay out them evenly on the two lined baking sheets, 12 balls on each one.
Press down on each dough ball with your fingers or the bottom of a flat measuring cup until it's ½-inch thick. Use your thumb or the bottom of a ½-teaspoon measuring spoon to make an indentation in the center of each cookie.
Tip in a heaping ¼-teaspoon of jam to the center of each cookie.
Roast the cookies for 11 to 13 minutes, rotating the trays at the halfway point,. The cookies are down when the edges turn light golden brown and the bottoms are golden.
Move the cookies to a wire rack to cool completely before eating or storing.
Kitchen notes
- Chill the dough for at least 30 minutes to make it easier to form the cookies.
- Use a store-bought jam, sweetened with 100% fruit to make these cookies in a flash.
- Cookie storage tips: Completely cool the cookies before storing them.
