Cherry Almond Thumbprint Cookies

Buttery, tender cherry almond thumbprint cookies filled with sweet cherry preserves. A delicious addition to holiday cookie trays!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 12

Total Time 42

Servings

Calories 110kcal

Prepare the baking sheets. Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside.
Make the cookie dough. Using a mixer, beat the softened butter and sugar together for 1 to 2 minutes until smooth and creamy. Mix in the egg yolks, followed by the almond extract, until well combined.
Add the dry ingredients. In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter mixture, mixing until a soft dough forms.
Shape the cookies. Scoop tablespoon-sized portions of dough and roll into smooth balls. If desired, roll each ball in granulated sugar. Place the dough balls on the prepared baking sheets, leaving space between them.
Fill with cherry preserves. Use your thumb or the back of a measuring spoon to make an indentation in the center of each dough ball. Spoon about ½ teaspoon of cherry preserves into each indentation.
Bake the cookies. Bake for 12 to 14 minutes, or until the cookies are set and the bottoms are lightly golden.
Cool completely. Allow the cookies to cool on the baking sheets for several minutes before carefully transferring them to a wire rack to cool completely.