I really loved the flavor of everything I made last week, but I also thought they were slightly monochromatic.
This week I wanted to add some colors and other flavors. Monday’s delicious cookies were Chocolate Cherry Cheesecake (click the link to check them out).
Today’s are a beautiful little thumbprint. Although I will rat myself out and confess that I didn’t allow enough time for the dough to hang out and chill, so they lost there shape a little, they were hands down my favorite tasting cookie I have made the last two weeks. Especially when they were fresh and warm.
Triple Berry Thumbprint
For the dough:
- 1 cup butter, room temperature
- 2/3 cup honey
- 1/2 tsp vanilla extract
- 2 cups almond flour
- 1/2 cup triple berry jam
- pinch of salt
How to Make It: Beat the butter, honey, and vanilla until smooth and creamy. Scrape the bowl down. Gradually start to add in the flour and pinch of salt. Mix until it is just combined.
Wrap and refrigerate for an hour.
Preheat oven to 350. Roll cookies into 1 inch balls, place them on a parchment lined baking sheet. Make an indention in the center of each cookie. Fill the well with ¼ tsp of jam. Bake for 15 minutes. Let them cool for a minute before transferring to a wire rack to cool completely.
Eat and enjoy!