Sparkling Almond Thumbprints Recipe

Just when I thought I was done cooking cookies, boom another request came in.  Since I got to choose, I went with a thumbprint cookie.  You can never go wrong with nut cookies, and almonds are so tasty too. These are easy breezy to make, and packed with flavor. Here’s what you will need:

• 1/2 cup shortening
• 1/3 cup light brown sugar
• 1 extra large egg yoke (save white for dip)
• 2 pinches organic sea salt
• 1 cup flour
• 3/4 tsp almond flavoring
• 2/3 cup finely chopped almonds

Blend shortening, sugar, egg yoke, salt, and flavoring until creamy smooth. I like to blend using a whisk and heavy bamboo spoon. Next, sift in flour; then blend in until incorporated.

Sparkling Thumbprints Filled With Raspberry Jam And Orange Marmalade

Lightly whisk egg white in a small separate bowl using a fork, and place almonds in a separate bowl. Line your bowls so you work in an even flow. I work left to right, so my bowls are arranged in the order of dough, egg dip, nuts. Roll dough into balls, one by one, the size of a large walnut, dip into egg white, roll next in the almonds, and place then on a baking sheet lined with parchment paper. Align cookies on the baking sheet three across by four long.


Bake at 375 for 5 minutes. Remove and press your thumb down into the cookie, then return to oven and bake for another 8 minutes. Remove, and allow to rack cool. Fill thumbprints with raspberry jam, orange marmalade, strawberry jam, fig jam, or pepper jelly.