These buttery almond thumbprint cookies take a delicious twist on the classic by swapping the usual jam for a rich, caramel-like brown sugar center. Finely ground almonds give the dough a tender, melt-in-your-mouth texture, while a sprinkle of pistachios adds color and a bit of crunch. Elegant yet comforting, these cookies are perfect for holiday gatherings or gifting—each one a little bite of golden sweetness wrapped in homemade charm.
INGREDIENTS:
Cookies
2 cups all-purpose flour, sifted
1/2 cup sugar
1/4 teaspoon salt
1 cup butter (Plugra preferred), cut into cubes
3/4 cup unblanched almonds, ground finely
2 teaspoons pure vanilla extract
Chopped pistachio nuts, for garnish
Butterscotch Filling
6 tablespoons butter
1/3 cup half-and-half
2/3 cup packed brown sugar
2 cups confectioners’ sugar
1/2 teaspoon pure vanilla extract
METHOD:
Preheat oven to 350°F. Lightly grease or line baking sheets with parchment paper.
In the bowl of a food processor, combine flour, sugar, and salt. Pulse to mix. Add the butter cubes and process until the mixture resembles coarse crumbs. Add ground almonds and vanilla; pulse briefly to combine. Transfer the mixture to a large bowl and knead gently by hand until a soft dough forms.
Roll dough into 1-inch balls and place about 2 inches apart on prepared cookie sheets. Use your thumb or the back of a small spoon to make an indentation in the center of each cookie.
Bake for 8 minutes, then remove from oven and press the center again to deepen the well. Return to the oven and bake for another 8 minutes, or until lightly golden. Cool on a wire rack.
Make the butterscotch filling:
In a small saucepan, combine butter, half-and-half, and brown sugar. Bring to a boil over medium heat and cook for 2 minutes, stirring constantly. Remove from heat and let cool for about 15 minutes.
Stir in confectioners’ sugar and vanilla. Beat until smooth and thickened.
Spoon or pipe the butterscotch filling into the centers of cooled cookies. While the frosting is still soft, sprinkle with chopped pistachios. Allow to set before storing.
SERVING SUGGESTIONS:
- Package in cellophane bags or cookie tins for thoughtful homemade gifts.
- Serve alongside coffee, espresso, or a glass of dessert wine.
- For variation, top with toasted coconut or a sprinkle of sea salt instead of pistachios.
YIELD: About 60 cookies
SOURCE: Adapted from winning recipe at the Chicago Tribune Annual Food Guide Holiday Cookie Contest
