Best Pomegranate Jelly Almond Thumbprints Recipes

RASPBERRY-ALMOND THUMBPRINT COOKIES

Steps:

• In a large bowl, cream butter, sugar and extract until light and fluffy, 5-7 minutes. Add flour and mix well. Chill for 1 hour., Preheat oven to 350°. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each; fill each with 1/4 teaspoon jam. Bake until the edges are lightly browned, 13-16 minutes. Remove to wire racks to cool completely., For glaze, in a small bowl, combine confectioners' sugar, extract and water. Drizzle over cookies.

POMEGRANATE JELLY ALMOND THUMBPRINTS

Steps:

• Preheat oven to 350 degrees.
• Line baking sheets with parchment paper or leave ungreased.
• Combine flour and salt in a bowl and set aside.
• Combine almonds and 1/3 cup of sugar in a food processor fitted with a metal blade.
• Pulse until finely ground. (Be careful not to grind to a paste).
• Combine butter and remaining sugar in a medium bowl.
• Cream together until light and fluffy.
• Add ground almond and sugar mixture combine to mix.
• Add vanilla and egg yolks combine to mix.
• Mix in flour.
• Roll dough into walnut-size balls and place 2 inches apart on baking sheets.
• Dip your thumbs in flour and use to make a deep indentation in center of each cookie.
• Whisk egg whites to loosen them and then brush outside of each cookie with egg white.
• Scatter a few chopped almonds on outer edge of each cookie if desired.
• Fill each center with 1/2 teaspoon of jelly.
• Bake until edges are golden brown, 15 to 18 minutes.
• Remove from oven.
• If needed, immediately add another 1/4 teaspoon of jelly to each cookie.
• Let stand for 3 to 4 minutes.
• Transfer to cooling racks with a thin metal spatula.
• Dust with confectioners' sugar if desired.