Name: Jam & Almond Thumbprint Cookies
Prep time: 15 min
Cook time: 15 min
Yield: Makes 24
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

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.

My Meal Planner

My Shopping List

Email Recipe

Print Recipe

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.

Shop Ingredients online

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.