Blueberry Thumbprint Cookies

These thumbprints are rich, buttery shortbread filled with blueberry preserves.

Blueberry Thumbprint Cookies

About This Recipe

Yield:Makes about 20 cookies
Active time:45 minutes
Total time:one hour fifteen minutes
This recipe appears in: Cookie Monster: Blueberry Thumbprints


  • 1/3 cup almond flour
  • 1 ¼ cup flour
  • ½ tsp salt
  • 1 stick unsalted butter, at room temperature
  • ¼ cup sugar
  • ¼ cup light brown sugar
  • 1 egg yolk
  • ½ tsp vanilla
  • ½ cup blueberry preserves, such as Hero


  1. 1

    In a small bowl, whisk together almond flour, flour, and salt.

  2. 2

    In a large bowl, beat together butter, light brown sugar, and sugar with an electric beater until light and fluffy. Beat in vanilla and egg yolk.

  3. 3

    Mix in flour mixture until just incorporated. Wrap dough in plastic wrap and chill in refrigerator for 30 minutes.

  4. 4

    Preheat oven to 325 degrees. Roll dough in 1 inch balls. Use your thumb to press a deep indent in the center of each ball. Bake until golden, about 15 minutes.

  5. 5

    Let cookies cool on a wire rack. Fill each indent with blueberry preserves.


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