Receta Jeweled Almond Thumbprint Cookies
I took part in The Great Food Blogger Cookie Swap 2014~
Cookies for Kids Cancer~
To find out more about this wonderful and fun cookie swap and to learn more about cookies for kids cancer.....read more
Announcing the 4th Annual
Great Food Blogger Cookie Swap!
This year, once again, we will be partnering with Cookies for Kids’ Cancer, and collecting a small donation from every participant, a $6.00 donation. By participating in this cookie swap you are not only contributing to the food blogger community, but also supporting a great cause. Additionally, our generous brand partners will be matching our donations, dollar for dollar.
Sponsors Are:
I used 4 different kinds of preserves:
Cherry Preserves from Trader Joe's
Gooseberry Preserves, Lingonberry Preserves and
Orange Elderflower Marmalade from all from IKEA.
I sent these cookies to: Victoria Wilde, Beth Cakes, and Jenni Ward. Check out their lovely blogs~
Recipe adapted from:
Food Network
Cookies:
- 1 1/2 cups flour
- 1 t baking powder
- 1/2 t fine salt
- 1 stick (8 T) unsalted butter, room temperature
- 1/2 cup smooth unsweetened almond butter
- 1/2 cup packed brown sugar
- 1/3 cup plus 3 T sugar
- 1 large egg
- 2 t almond extract
- 1/3 cup sliced, skin-on almonds, coarsely chopped
- Preserves used:
- Cherry Preserves
- Gooseberry Preserves
- Lingonberry Preserves
- Orange Elderflower Marmalade
Directions:
Preheat oven to 375 F
Line 2 baking sheets with parchment paper
Whisk together the flour, baking powder and salt in a medium bowl, set side
Combine the butter and almond butter in a large bowl
Beat on medium high until smooth
Add brown sugar, 1/3 cup of sugar and continue to beat until light and fluffy, about 3 minutes
Add the egg and extract and beat until combined
Adjust the speed to med-low and add the flour in 2 batches; mixing until just incorporated
Combine the chopped almonds and remaining 3 T sugar in small bowl
Scoop out 1 T of cookie dough and roll into balls
Roll balls in almond-sugar mixture
Space balls 2 inches apart on prepared sheets
Make an indentation in center of each cookie with your thumb or the rounded side of a spoon
Fill each indentation with 1/2 t jam of your choice
Bake until cookies are golden brown, 10-12 minutes
Cool on wire racks
*Note: I kept the batter in the refrigerator in between batches
I received cookies from:
Jennifer @ Peanut Butter and Peppers, sent these delicious Peanut Butter Cookies with White Chocolate Chips~
Rebecca @ It's Not Easy Eating Green sent these wonderful Date/Cranberry/Pistachio Cookies~
I received Coconut Macaroons from Karen @ The Tasty Bite. The cookies were great Karen~
Thank-you Ladies!!