Photo: Randy Mayor; Styling: Jan Gautro
Yield
3 dozen (serving size: 1 cookie)

Add some color to your cookie tray with these jam-filled thumbprints. This recipe could also be your healthy alternative for the next school party.

How to Make It

Step 1

Preheat oven to 325°.

Step 2

Line 2 large baking sheets with parchment paper; secure to baking sheet with masking tape.

Step 3

Place first 3 ingredients in a bowl; beat with a mixer at medium speed for 4 minutes or until light and fluffy. Add vanilla and egg white; beat well.

Step 4

Lightly spoon flour into dry measuring cups; level with a knife. Add flour and salt to almond paste mixture; beat at low speed until well blended. Turn dough out onto a lightly floured surface, and shape dough into 36 (1-inch) balls. Place balls 1 inch apart on prepared baking sheets, and press thumb into center of each cookie, leaving an indentation. Bake at 325° for 10 minutes or until golden.

Step 5

Remove cookies from pans; cool on wire racks. Spoon about 1/2 teaspoon Raspberry Refrigerator Jam into center of each cookie.

Step 6

Notes: Almond paste makes the dough moist and pliable. Look for it in the supermarket baking aisle. The large holes of a box grater work well for grating the almond paste. Use a wine cork instead of your thumb to make a deeper indentation in the cookies. If you bake both pans of cookies at the same time, rotate the pans in the oven halfway through baking time for even browning.

Ratings & Reviews

Hollypop's Review

lhansen
July 01, 2011
These were great cookies. I used pre-made raspberry jam to save time and they were a hit. Will definitely keep these in my recipe file.

lhansen's Review

Goldberg
May 14, 2010
I made this as a healthier dessert alternative for a school function. The children loved them. They are very good. My daughter askked for more.

Beuhlak's Review

Hollypop
December 13, 2009
These were AWESOME! How could anything w/almond paste be bad? I followed the recipe to a T, with the exception of adding jarred preserves (& lemon curd) before baking. I found that you need a little extra filling due to shrinkage, if you choose this method. Not sure how anyone would get 3 dozen from this dough, I wasn't even sure I could get 2! I managed to get 28, after carefully measuring each to make sure they were no more than an inch. Oh, and using the cork really makes a difference! They came out looking just like the photo! Super yummy and not too sweet. PERFECT! A DEFINITE keeper!

Goldberg's Review

Beuhlak
August 16, 2009
These were delicious. I used jarred raspberry and jarred peach jam instead of making the jam but they still turned out well. The were kind of crunchy but still good. These would be nice to serve with tea or at a shower.