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Almond Butter Thumbprint Cookies

Total Time: 89 mins.
Prep Time: 75 mins.
Cook Time: 14 mins.
Serves: 36 cookies



1-3/4 cups (425 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) baking soda
1/2 cup (125 mL) butter, softened
3/4 cup (175 mL) granulated sugar
1 egg
3/4 tsp (4 mL) vanilla
1/3 cup (75 mL) MaraNatha® Natural Raw or Roasted Almond Butter
1/3 cup (75 mL) raspberry jam (see Europe's Best® Raspberry Jam recipe)

Almond Icing:

1/2 cup (125 mL) icing sugar
2 tsp (10 mL) milk
1/4 tsp (1 mL) almond extract

Star Product

Almond Butter Roasted


  1. In a medium bowl, mix together flour, baking powder, salt and baking soda. Set aside.
  2. In a large bowl, using an electric mixer, cream together butter and sugar. Beat in egg and vanilla until fluffy, scraping down sides.
  3. Stir almond butter, if needed, before measuring. Beat into creamed mixture.
  4. Stir in dry ingredients until combined. If dough is sticky, add a bit more flour. Cover and refrigerate for 1 hour.
  5. Roll dough into 1-1/4 inch (3 cm) balls; place 2 inches (5 cm) apart on a parchment paper lined baking sheet. Press thumb into the centre to make a depression. Fill each with about 1/4 tsp (1 mL) raspberry jam. (Make more balls as cookies bake.)
  6. Bake in a 350°F (180°C) oven for 12 to 14 minutes or until lightly browned at the edges and on the bottom. Let cool on baking sheet for 2 minutes; transfer to cooling rack. Add another 1/4 tsp (1 mL) jam to centres. Let cool completely. Store in an airtight containers.
  7. Prepare Icing: In a small bowl, mix together icing sugar, milk and almond extract until smooth. Drizzle lightly from a spoon over top of cookies.

Makes about 3 dozen cookies



Note: Enjoy with a hot cup of your favourite Celestial Seasonings® tea. Shown here with Sleepytime Vanilla (a blend of camomile, spearmint and lemon grass with a touch of vanilla.)

Variation: Omit thumbprint and jam and press a whole blanched almond into the centre of the dough before baking.