Thumbprint Cookies

from ButterYum
makes 20 cookies (#60 scoop)


  • 8 tablespoons unsalted butter, room temperature

  • 1 1/4 cup all purpose flour

  • 1/3 cup confectioners sugar

  • 1/2 teaspoon almond extract

  • 1/4 teaspoon fine salt

  • granulated sugar to roll cookie dough in

  • 1/4 cup seedless raspberry jam (or other fruit jam)


  1. Preheat oven to 325F with rack in center position and line 2 half sheet pans with silpat liners or parchment paper (I prefer silpats).

  2. In the bowl of a stand mixer fitted with a BeaterBlade or paddle attachment, mix the butter, flour, confectioners sugar, almond extract, and salt together until smooth and fully incorporated (scrape down the sides of the bowl as needed if not using BeaterBlade attachment).

  3. Use a #60 scoop to portion dough; roll each portion into a ball and toss in granulated sugar.

  4. Place balls of dough on lined sheet pan; flatten slightly make a small well in the center (do this with your finer, the handle of a wooden spoon, or a round 1/2 teaspoon measure.

  5. Fill the wells with jam and transfer the sheet pan to the refrigerator so the cookie dough can chill for 10-15 minutes before baking.

  6. Bake at 325F for 15 minutes; allow to rest for 10 minutes before transferring cookies to a rack to cool completely.