Thumbprint cookies are so easy and fun to make. I made them a lot of times before but with strawberry jam. They are so buttery! Since I couldn’t find any jam lying around the fridge, I decide to spice these things up a little with melted dark chocolate and chopped almonds! Today’s baking project was especially fun because I got the help from a special little helper. Her little thumb was the perfect size for the thumbprint. She also did a great job rolling all the balls in chopped almonds. Thanks for your help, can’t wait till our next baking session ;).
Chocolate almond thumbprint cookies (Adapted from Soupbelly)
1 cup of butter, room temperature (slightly melted)
½ cup of sugar
2 eggs, room temperature
1 tsp of vanilla extract
Pinch of salt
2 cups of flour
1 cup of chopped almonds
10-15 mini blocks of Swiss Delice dark chocolate (from Costco!) or use any chocolate for melting
- Cream the butter and sugar on high speed for about 3 minutes.
- Separate the eggs. Add the yolks and vanilla extract to the butter mixture. Place the egg whites in a shallow dish on the side and whisk them until bubbly and frothy (the egg whites will be used to keep the nuts on the cookies).
- Add the flour and salt. Mix until just combined. Place the dough in the fridge for 30 minutes and preheat the oven to 350 degrees F.
- Roll the dough into balls about 1 inch in diameter. Dip the balls into the egg whites then roll them into the nuts until covered. Place the balls on parchment lined cookie sheets.
- Press down with your thumb to make a small well in the center of the cookie. Do not press too hard or the cookie will fall apart.
- Melt the chocolate in the double broiler over medium heat. Leave it aside (don’t let it cool too much or else it will turn chunky! If that happens, just re-melt it.)
- Bake for 12-15 minutes or until slightly firm. Allow to cool for a few minutes on the cookie sheet to firm up. Fill it up with melted chocolate! Move them to a wire rack to finish cooling.