Strawberry Thumbprints

Dorie, I adore thee.

These thumbprints are ahhhh-mazing. Seriously. Could be the ground almonds or perhaps it’s the sinful amount of butter that makes them so light and crisp. You barely even have to chew—God, that sounds lazy—they just crumble and melt away in your mouth.

I don’t really have anything to say about the prep or baking process. After baking, I opted not to dust the cookies with powdered sugar; they are sweet enough for me. Plus, the jam-filled center provides more sweetness.

Strawberry Thumbprints (adapted Dorie Greenspan recipe from Une Gamine dans la Cuisine)


1/2 cup + a well-rounded 1/4 cup of finely ground almonds

1/2 cup + 1/4 + 1/8 of a cup of all purpose flour

8 Tablespoons (1 stick) of butter, at room temp.

1/4 cup of sugar

1/4 teaspoon of almond extract

1/2 teaspoon of vanilla extract

About 1/2-1 cup of your favourite jam(s)

Confectioners sugar for dusting (optional)

Cookie Dough

  1. In a medium bowl, whisk together the ground almonds, and flour. Set aside.
  2. In a separate larger bowl, beat the butter and sugar together on medium speed until light and fluffy, 3-4 minutes. Add both extracts and beat to blend. Reduce the mixer speed to low and gradually add the nut-flour mixture, mixing only until it is incorporated into the dough. Cover and refrigerate for about 20-30 minutes.
  3. Preheat the oven to 350F. Line cookie sheets with parchment paper. Set them aside.
  4. Working with a well-rounded teaspoonful of dough at a time, roll the dough into balls and place them about 2 inches apart on the baking sheets. Steadying each cookie with your fingers, use the back of a quarter-teaspoon to make e a hole in the center of each cookie. Be careful not to go all the way down to the baking sheet.
  5. Bake for 13-16 minutes. The cookies should only be slightly browned. They may look underdone, which is fine. You don’t want to overbake them. When the cookies are baked, remove the baking sheets from the oven and let the cookies rest on their sheets for 2 minutes before transferring them to cooling racks. If the holes have puffed up during baking, gently push them in again with the end of a wooden spoon (be sure to do this while they are still warm.) Place the cooling racks over a sheet of paper towel or parchment paper and sift some confectioners sugar over all the cookies. (I didn’t do this—didn’t feel it was necessary.)


  1. In a small saucepan, bring the jam to just a boil over low heat. You can also do this in the microwave. (Microwave was fine.) Fill the holes of all the cookies with enough of the hot jam to come to level with the tops. Cool to room temperature.

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