almond rye thumbprint cookies
these almond and rye thumbprint cookies are buttery, slightly earthy little gems. fill them with your favorite sweet and tart jams or preserves.
Equipment
- stand mixer with paddle attachment or electric hand mixer with beaters
- baking sheet
- parchment paper
- 1 tablespoon cookie scoop
- wine cork (or your thumb)
- ¼ teaspoon measuring spoon
Ingredients
- 1 c (106g) medium or light rye flour sub with ¾ c + 2 tablespoon all purpose flour)
- ¾ c + 2 tablespoon (105g) all purpose flour
- 1 c (96g) almond flour
- ½ tsp salt
- 1 c (226g) unsalted butter, cold and cubed
- ½ c (100g) superfine or granulated sugar
- ½ c (100g) light brown sugar
- 1 large egg yolk, room temperature
- ½ tsp vanilla extract
- ¼ tsp almond extract
- ⅓ c (76g) granulated sugar to coat cookies, optional
- ⅓-1/2 c raspberry or preferred jam or preserves
Instructions
- Whisk the flours and salt in a seperate mixing bowl. Set aside. Line a small baking sheet or large plate with parchment paper. Set aside.
- Place the cold, cubed butter in a stand mixer fitted with paddle attachment. Beat the butter on low-medium speed until smooth. Scrape the butter from the paddle and sides of the bowl often to encourage an even texture.
- Add the sugar to the smoothed butter Start on low-medium speed while adding ther sugar. Increase speed to medium- high. Beat the sugar and butter are smooth and well combined, about 1 minute.On low speed, beat in the egg yolk and extracts.
- On lowest speed, add in ¼ of the dry ingredients to the wet. When the dough comes together, add the next ¼. Scrape the botttom and sides as needed. Tip: after mixing in the last ¼ of the dry ingredients, use a spatula to fully mix in any crumbles at the bottom of the bowl.
- Using a 1 tablespoon cookie scoop, scoop balls of dough. Roll the dough in between your hands to form the cookie dough balls. Place the cookie balls on the parchment line baking sheet (or plate). Using a wine cork or your thumb, press down to create a well. Be careful not to push all the way to the bottom. Press about half way down. Repeat for all the remaining dough. Cookies can be placed next to eachother since you will not bake the cookies from this cookie sheet (or plate).Place the cookies in the freezer for 15-20 minutes or in the fridge for 30-45 minutes. Preheat the oven right after placing the cookies in the freezer. It needs 15-20 minutes to fully preheat.
- Line a larger baking sheet with parchment paper. Set aside. If coating the cookies in sugar, pour the sugar in a shallow bowl or plate. If the jam isn't easily scooped, measure it out into another bowl and warm in it the microwave for 10-15 seconds. Remove the cookies from the freezer.
- Dip the tops and sides of the cookies in the sugar (if you're doing this step, it's optional). Place the cookies 2" apart on a cookie sheet. Depending on the size of the baking sheet, you can get about 12 per cookie sheet. Using a ¼ teaspoon measuring spoon, add the jam into the cookie wells (thumbprints). Place the rest of the cookies in the fridge while the first batch bakes. Repeat as often as needed to bake all the cookies. Alernatively, place the cookies in the freezer for 45 minutes. Remove, wrap in plastic wrap and place in a freezer proof container to store for another time.
- Bake the cookies one cookie sheet at a time in a 350F oven for 12-16 minutes. When the edges are beginning to turn a light brown, they're done. Remove the cookies from the oven to rest on the hot baking sheet placed on top of a cooling rack for 3-4 minutes. Carefully move the cookies from the cookie sheet to the cooling rack to cool to room temperature.
- If desired, dust with a light coating of powdered sugar. Serve at room temperature. Enjoy!
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