The most fun cookies to make with children! At last, they can put their cute little fingers everywhere!!! Try it, and you’ll keep using it! Keep a full jar at home every week or tuck some into a nice container to offer as a host gift during the holidays. These cookies keep in a sealed container for up to seven days.

Portions: 18 cookies | Preparation: 25 minutes | Cooking time: 25 minutes

Ingredients

• 250 ml (1 cup) almonds, chopped or powdered
• 500 ml (2 cups) all-purpose flour
• 3 ml (½ teaspoon) salt
• 250 ml (1 cup) unsalted butter, at room temperature
• 125 ml (½ cup) sugar
• 2 egg yolks
• 10 ml (2 teaspoons) vanilla
• 80 ml (⅓ cup) store bought jam of your choice

Steps

1. With the rack in the highest position, preheat the oven to 350 °F (180 °C).
2. Put the almonds in a baking dish and roast for about 10 minutes or until they have a
3. slight coloration. Let cool completely.
4. Mix the flour with the salt.
5. In the bowl of a stand mixer (otherwise, use a large bowl and a wooden spoon), cream the butter with the sugar until the mixture turns slightly pale.

4. Beat in the egg yolks and vanilla and slowly beat mix until just combined.
5. Add the flour all at once, mixing until just incorporated.
6. Scoop one big tablespoon of cookie dough and roll it between your hands into a ball.
7. Roll one side in the roasted almonds and transfer to a parchment-lined baking sheet.
8. Repeat with the remaining dough.
9. Press a thumbprint into the centre of each ball.
10. Fill each indentation with about 5 ml (1 teaspoon) jam (it must not overflow).
11. Bake cookies for 25 minutes or until the edges are golden brown.
12. Let cool completely, then transfer to a plate or container.

J u l i e  Z y r o m s k i — Gastronome

• 514.592.4508
• vinszyromski.com
• juliezyromski.com
• petitecachee.com

Follow me on Instagram @jzyromski

More from this author by clicking on her photo below