The Pioneer Woman Tasty Kitchen
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Almond Thumbprint Cookies

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Level: Easy

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Description

Soft and sweet with a hint of almond. No one will know that they are 100% whole wheat!

Ingredients

  • 1 cup Whole Wheat White Flour
  • ¾ cups Whole Wheat Pastry Flour
  • ½ teaspoons Baking Powder
  • ½ teaspoons Salt
  • ¾ cups Unsalted Butter
  • ¼ cups Sugar In The Raw
  • ⅛ cups Stevia In The Raw
  • 1 whole Egg
  • 1 teaspoon Vanilla Extract
  • ½ teaspoons Almond Extract
  • ¼ cups Strawberry Jam

Preparation

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone mat.

In a bowl, combine flours, baking powder and salt. In another large bowl, whip the butter and sugars with a mixer until fluffy (about 5 minutes). Beat in the egg and the extracts until just combined. Slowly beat in the dry ingredients in 2 additions until just incorporated.

Scoop the dough into 1-inch balls with either a cookie scoop or a tablespoon. Roll the ball in your hands then place it on the cookie sheet and press a thumbprint (I used my index finger) into the center of each ball (about 1/2 inch deep).

After all of your cookies have been formed, fill each with 1/2 teaspoon of jam. (Note: choose your filling wisely. This is an opportunity to reduce the sugar in these cookies. Most jams have a lot of sugar so pick one that is sugar free or mostly fruit).

Bake the cookies in the preheated oven until the edges are golden brown and the sides crack a little, about 12-15 minutes. Cool cookies on the baking sheet for at least 10 minutes. Then, enjoy!

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