Cherry Almond Thumbprint Cookies with Icing
Easy recipe for classic holiday cookies infused with delicious almond flavor
Ingredients
- 2 1/4 cups all purpose flour
- 1 cup unsalted butter room temperature
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 egg yolks
- 1/2 cup cherry preserves
- 1 tsp. almond extract
- 1/4 tsp. salt
Icing
- 1/2 cup confectioner's sugar
- 1 tsp. almond extract
- 2-3 Tbsp. heavy cream
Instructions
- In the bowl of stand mixer fitted with the paddle attachment, beat the butter and sugars together at high speed until fluffy. Reduce to medium speed and beat in the egg yolks and almond extract.
- In a separate bowl, combine the flour and salt. Slowly beat into the wet ingredients.
- Wrap dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Scoop 2 Tbsp. of dough (or use a small cookie scoop) and form into balls. Place the dough balls onto the prepared baking sheet. Using your thumb or the back of a small measuring spoon, make an indent in each ball. If the dough starts to crack, use your fingers to seal the cracks.
- Place a tiny bit of cherry preserves into the center of the cookie, taking care not to overfill. Bake 13-15 minutes, until the edges of the cookies are golden brown. Transfer cookies to a wire rack to cool.
- Make the icing: whisk together the powdered sugar, almond extract and heavy cream. Drizzle over cooled cookies.
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