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Jam & Almond Thumbprint Cookies
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Jam & Almond Thumbprint Cookies

These won’t last long as one is never enough! We’ve put a tasty twist on these traditional cookies, rolling them in finely chopped almonds. You get a lovely crunchy texture on the outside and a delicious nutty flavour that goes perfectly with the drop of Craig’s jam.

Makes 24
Prep Time 15
Cook Time 12-15 mins
Easy

Ingredients

150g butter, softened
¾ cup brown sugar
½ tsp vanilla extract
1 egg, beaten
1 ¾ cups flour
1 egg white, lightly beaten
1 cup slivered almonds, finely chopped
¼ cup Craig's Blueberry Jam

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
Preheat oven to 200°C. Beat the butter, brown sugar and vanilla extract until creamy. Add the egg and beat until combined.
Step 2
Mix in the flour.
Step 3
Roll heaped tablespoons of the mixture into balls. Dip the balls into the beaten egg white, brushing off any excess before rolling them in the chopped almonds. Place on a baking paper lined oven tray, leaving enough room between the cookies as they will spread a little. Make a hollow in the centre of the cookie with your thumb or use the end of a wooden spoon. Drop a small amount (about ½ teaspoon) of Craig's Blueberry Jam into the hollow.
Step 4
Bake for 12-15 minutes until the biscuits are golden and cooked. Transfer to a cake rack to cool. Keep in an airtight container.

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150 g butter, softened
¾ cup brown sugar
½ tsp vanilla extract
1 egg, beaten
1 ¾ cups flour
1 egg white, lightly beaten
1 cup slivered almonds, finely chopped
¼ cup Craig’s Blueberry Jam
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