Almond Rye Thumbprint Cookies Recipe

Almond sugar cookies with a marbled frosting are chewy but somewhat crunchy. Marbled heart sugar cookies are delightful to create and eat!

Ingredient

– 1 c (106g) medium or light rye flour sub with ¾ c + 2 tablespoon all purpose flour) – ¾ c + 2 tablespoon (105g) all purpose flour – 1 c (96g) almond flour – ½ tsp salt – 1 c (226g) unsalted butter, cold and cubed – ½ c (100g) superfine or granulated sugar – ½ c (100g) light brown sugar – 1 large egg yolk, room temperature – ½ tsp vanilla extract – ¼ tsp almond extract – ⅓ c (76g) granulated sugar to coat cookies, optional – ⅓-1/2 c raspberry or preferred jam or preserve

Direction

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1

In a separate mixing bowl, whisk together the grains of flour and the salt. Put aside for later.

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2

Stand mixer with paddle, add cold, diced butter. Lower-medium speed, mix butter smooth. Frequently scrape butter off paddle and bowl sides for homogeneous texture.

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3

Mix sugar with creamy butter. Add sugar at low-medium speed. Increase speed to medium-high. Beat sugar and butter for 1 minute until creamy.

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4

Start by adding ¼ of the dry ingredients to the wet mixture on low speed. After the dough combines, add another ¼. If needed, scrape bottom and sides.

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5

Scoop dough balls using a 1 tablespoon cookie scoop. Form cookie dough balls by rolling it between your hands.

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6

Prepare an additional baking sheet by lining it with parchment paper. Put aside for later.

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7

Dip cookies' tops and sides in sugar (optional). Cookies should be 2" apart on a sheet. About 12 per cookie sheet, depending on size.

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8

Bake each pan of cookies at 350F for 12-16 minutes. They're done when the edges get light brown.

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9

Sprinkle with a thin layer of powdered sugar, if desired. Allow to settle at room temperature. Have fun!

also see

also see

Marbled Heart Sugar Cookies Recipe