Thumbprint Cookies
Ingredients
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1½ cups all-purpose flour
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1 cup almond flour
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¼ teaspoon baking soda
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¼ teaspoon salt
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1 cup unsalted butter
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¾ teaspoon sugar
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1 large egg
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
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Start the dough
In a medium bowl, whisk the flour, almond flour, baking soda and salt to combine.
1½ cups all-purpose flour
1 cup almond flour
¼ teaspoon salt
¼ teaspoon baking soda
medium bowl
measuring cups
measuring spoons
whisk
Cream the butter and sugar
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a spatula.
1 cup unsalted butter
¾ teaspoon sugar
hand mixer
large bowl
spatula
Add the wet ingredients
Add the egg, almond extract and orange zest and beat until fully incorporated, about 1 minute.
1 large egg
½ teaspoon almond extract
1 teaspoon orange zest
Add the dry ingredients
With the mixer on low, slowly add the dry ingredients and mix until just combined.
Shape and chill the dough
Lay out a large sheet of plastic wrap and transfer the dough to the middle. Using the edges of the plastic wrap, shape the dough into a disk. Transfer the disk to the refrigerator to chill at least 1 hour, up to 24 hours.
plastic wrap
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Shape the cookies
Working in batches of 8, scoop and roll the dough into 1” balls with an ice cream scoop or tablespoon. Arrange the 8 shaped cookies on the June Pan, staggering them so there is 3” between each for them to spread. (Cover and chill the remaining dough until you are ready to bake.) Using your thumb or the handle-end of a wooden spoon, make a well in the center of each cookie, being careful not to poke through to the bottom. Fill each well with ½ teaspoon jam. Do not overfill the cookies.
ice cream scoop
June Pan
wooden spoon
½ cup cherry jam
Bake the cookies
Transfer the June Pan to the middle shelf of the June Oven. Bake the cookies 10 minutes, until they are very light brown. June will notify you when the cookies are ready.
Cool on the June Pan and repeat
Remove the cookies from the June Oven and transfer the June Pan to a heat-proof surface. Cool the cookies 10 minutes on the June Pan before transferring them to a cooling rack to cool completely. Cool the June Pan and repeat with the remaining dough. You should have about 40 cookies (5 batches) total.
cooling rack
flip spatula