Ingredients
Equipment
Method
Step-by-Step Instructions
- In a large mixing bowl, cream together the unsalted butter and sugar until light and fluffy, about 3-4 minutes.
- Beat in the egg and almond extract until well combined.
- In a separate bowl, whisk together the flour and kosher salt.
- Gradually fold the dry mixture into the butter mixture until just combined.
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll the dough into approximately 1-ounce balls and place them on the baking sheet.
- Flatten each ball slightly and create a thumbprint indentation.
- Chill the cookies in the refrigerator for 15-20 minutes.
- Fill each thumbprint with about 1 teaspoon of jam.
- Bake for 15 minutes or until edges are golden brown.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Nutrition
Notes
Store baked cookies in an airtight container for up to 1 week. Unbaked dough can be frozen for up to 2 months.