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Easy shortbread cookies with a chocolate puddle and almond. These Chocolate Almond Thumbprint Cookies are simple and elegant for your cookie plate!
Simple sugar cookies are a classic. Rolled cookies, cut out cookies or even sugar cookie bars…they never go out of style.
One thing I love to do when baking is to take little pieces and parts of different recipes and making them into a new one. Pair sugar cookies with a puddle of chocolate and an almond? Why not? It’s not an life changing discovery, but such a delicious flavor combination and a cute little cookie treat.
Thumbprint cookies are an easy “filled” cookie that gets its name from the “thumbsize indent” in the cookie which holds anything from chocolate to jam. Once you have the cookie dough, use your thumb (or a teaspoon) to press an indent or well in the center of the cookie dough. Then, depending on your recipe, you’ll bake them either before or after filling the cookies.
This thumbprint cookie recipes starts with an easy sugar cookie dough. You’ll just need flour and salt whisked together in one bowl. In another bowl you’ll cream together butter, sugar, egg, and vanilla. Mix the dry ingredients into the wet ingredients until you get a cookie dough.
Roll the cookie dough into about 15 balls and place them on a parchment lined baking sheet. Use your thumb or a teaspoon to make an indent in the center of the cookie.
For this recipe, at this point you’ll freeze the cookies for 30 minutes before baking. This helps ensure the cookies keep their shape and don’t spread too much.
Bake the cookies and immediately after they come out of the oven, use a teaspoon to press the cookie again to make sure there is a nice “well” to hold the chocolate.
Allow the cookies to cool on a wire rack.
We’ve found the easiest way to melt a small amount of chocolate chips is to place them in a microwave safe bowl. Heat them for 1 minute, then stir them well. Continue to heat them in 10-15 second intervals, stirring between each heating time. Be careful not to get impatient and microwave them for too long or they will burn. And if chocolate burns in the microwave, it seizes up and there is no recovering it.
Heat and stir until the chocolate is smooth.
There are two ways to fill the thumbprint cookies:
We’ve done it both ways so just choose whichever way you think will work best!
Yes! Allow the chocolate to set, then wrap them in a zippered gallon size bag. Wrap them again in a second bag or place them in a plastic container to seal them again.
It’s important to defrost cookies in the original container to keep them fresh. Don’t be tempted to unpackage the cookies until they are completely thawed. This will ensure the moisture stays in the cookies.
If cookies are wrapped correctly, they’ll last about 3 months in the freezer.
I use a metal bowl (purchased through a home party kitchenware sale company) over a saucepan half full of water, heated on the stovetop to melt chocolate. It is almost impossible to burn the chocolate this way.
Does this recipe make a crisp on the outside, soft on the inside buttery sugar cookie? Would the cookie stand alone without the additions of the chocolate and almond? Can it be rolled and frozen before baking?
Thanks for your great recipes.