Almond Thumbprint Cookies filled with Triple Berry Jam is a much easier Christmas cookie recipe than what I had been doing every year. Many years ago, I stole the original recipe for these cookies from my mom, which calls to roll the almond cookie dough into crescents. Everybody at Christmastime literally begs me to make them, and I usually triple the batch. This year, I shaped them into traditional thumbprint cookies and added some Triple Berry Jam in the center. What an upgrade to an already scrumptious dessert, both in terms of taste and ease!! I also baked some of these Almond Thumbprint cookies with Fig Almond Spread, some with Spiced Sour Cherry Spread, and some with Pear Honey Jam. All of them were delicious, and none of them lasted on the plate very long.
A little kid with a BIG sweet tooth
From the time I could walk and talk, I started to help my mom around the kitchen – especially when she was baking desserts for our family. I handed her utensils she asked for, stirred things, and eventually learned how to measure ingredients. What was my reward for all this help? I ALWAYS got to lick the bowl when she was done. Bewildering though, as my craving for cake, and pie, and other sweets grew, my mom’s production of these goodies didn’t increase proportionally. No problem, I soon learned enough (and grew tall enough to reach the stove) that I started baking myself!!! To this day I still like to bake, and I make Christmas cookies every year. I don’t want to say they are famous, but there are at least 10 people who ask me every year when I’m baking my cookies.
Almond Christmas Crescents become Jam-filled Almond Thumbprint Cookies
Almond Christmas Crescents have been the star of my annual Christmas cookie baking, and no matter what cookies I decide to make, I would have death warrants out on me if I didn’t make these Almond Crescents. These almond cookies can be a bit time consuming because you have to roll them into little logs and then bend into a crescent shape. After they are baked, you roll them in powdered sugar which also can be a pain to do because of the crescent shape. You also have to be careful not to break them. But it’s a labor of love, and everyone will love you for them, and your mouth will be filled with joy when the almond and butter and powdered sugar of these cookies hits your tongue. You can see how they are a big hit.
But this year I only made a small batch of the crescents. Instead I made some that are round like a traditional cookie. It was much easier to make, easier to roll in powdered sugar, and even easier to eat because they didn’t fall apart as much. So I guess they should be called “Christmas Almond Rounds.” These are so much easier to make. I also recommend getting a medium-sized ice cream scoop instead of using a teaSpoon to fish out the dough from the bowl. It goes much faster and cleaner. Carlos bought me one with a purple handle – my favorite color!
I also made a batch of these almond cookies where instead of rolling in powdered sugar, I did a thumbprint before baking, and then as soon as they came out of the oven, I spoon-filled the hole with the different jams that we carry in our e-pantry. When the cookies cooled, the jam was stuck to the cookie. The first batch of almond thumbprint cookies got filled with Triple Berry Jam. This jam is one of my all time favorite jams because it’s a triple taste of my three favorite flavors: cherry, raspberry, and strawberry. Blended perfectly together, this jam from Emily G’s is one of our customer favorites too. Combining the almond thumbprint cookies with this jam was like going to heaven.
Christmas is the time for giving, so I also made some of the almond thumbprint cookies with two of Carlos’s favorite jams which are Pear Honey Jam and Fig Pomegranate Jam, and another one of my favorites Spiced Sour Cherry Spread.
This Christmas cookie is so versatile because you can use any of your favorite jams in the center of the thumbprint and give the cookies your own favorite flavors. For another type of Thumbprint cookie, try Walnut Macaroon Thumbprint Cookies with Fig Preserves.
The only problem with this almond thumbprint cookie is that you need to make A LOT! Last year I made them two weeks before Christmas, and on Christmas Eve I was in the kitchen making another batch because Carlos and I ate them all before Christmas!!…. and I knew well enough not to show up at my mom’s house without them.
Try out the recipe – it’s pretty easy. Just be prepared… once your family and friends taste them, you will be “stuck” baking them every year!
Merry Christmas & Happy Holidays,
Almond Thumbprint Cookies filled with Triple Berry Jam
Almond Thumbprint Cookies filled with Jam are so versatile. With a delicious base, you can add any type of jam to vary the flavors. These cookies were once my mom's Almond Christmas Crescents which I made for years. Now I make them into round thumbprint cookies - less work and less time!
- 2 cups of butter (4 sticks, room temperature)
- 1 teaSpoon salt
- 2 TableSpoons vanilla
- 1 cup powdered sugar
- 4 cups of chopped almonds (you could use pecans or walnuts or any combo)
- 4 cups sifted flour
- 1 jar Triple Berry Jam (you wont use it all) or your favorite flavor jam
- Measure out ingredients, including sifting the flour, and chopping the almonds if not chopped already
- Pre-heat oven for 350F
- In a large bowl, cream the butter, add sugar and salt until fluffy
- Add vanilla and nuts. Blend flour slowly into mix
- Roll into balls and place on ungreased cookie sheet. Flatten slightly and push center down with thumb
- Bake for 15-20 minutes
- As soon as you take them out of the oven, Spoon Triple Berry Jam into the center of each cookie
Variations: Use your favorite flavored jam; or when fully cooled, roll in powdered sugar
- Time Saver: Preheat the oven after the batter is mixed, before forming the cookies; Prepare 2 sheets at a time (4 total) so 2 are baking while two are being prepared.
Products and displays used in this recipe:
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