This is one of my favorite cookies courtesy of the Barefoot Contessa.  It’s sweet, buttery, and crispy and so, so good.  I’ve been making it for years now, usually around the holidays, but it’s good any time of the year, really.  Like when you’ve scrubbed the floors and washed the dishes and wished you have one more thing to do, bake these.  The dough itself doesn’t require eggs and comes together very easily.  I didn’t mess with the recipe too much other than to switch out the flour and size the recipe down a bit.  I normally make it with fruit-sweetened raspberry and apricot jams but this time opted for a fig preserve.  Mmm…

Jam Thumbprint Cookies

Makes 24 cookies

1/2 cup butter, softened

1/4 cup Zsweet

1/4 teaspoon stevia

1 teaspoon vanilla extract

2 1/2 cups blanched almond flour

1/4 teaspoon salt

1 egg beaten with 1 tablespoon water, for egg wash

3/4 cup unsweetened flaked coconut

Jam of choice

  1. Preheat the oven to 350 degrees F.
  2. Cream together butter and sugar then add the vanilla.
  3. Combine the almond flour and salt and add it to the butter and sugar.
  4. Roll the dough into 1-inch balls.
  5. Dip each ball into the egg wash and roll it in coconut.
  6. Place the balls on cookie sheet and press a light indentation into the top of each with your thumb.
  7. Drop 1/4 teaspoon of jam into each indentation.
  8. Bake for 15 minutes, until the coconut is a golden brown.
  9. Make a cup of tea and eat some jammy cookies.

Unlike the original recipe, I did not chill the dough before baking, I just proceeded to form the cookies and bake.  I didn’t notice any difference from skipping this step but if your dough gets too soft, it will probably help to stick it in the fridge.  Also, when pressing the center of the cookie with your thumb, be careful to make a well without any cracks, or you may end up with jam escaping the center during baking.  Enjoy!

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