Apricot Almond Thumbprint Cookies

Apricot Almond Thumbprint Cookies Belly Full

WEBSep 13, 2014 · Line a cookie sheet with parchment paper. In large bowl, beat butter, powdered sugar, and vanilla with an electric mixer on …

1. Preheat oven to 325°F. Line a cookie sheet with parchment paper.
2. In large bowl, beat butter, powdered sugar, and vanilla with an electric mixer on medium speed until creamy. Add in all-purpose flour, almond flour, and salt until combined.
3. Shape dough into 1 1/4-inch balls. Place on cookie sheet about 1 inch apart. Press thumb into center of each cookie (but not all the way through), to make an indentation.
4. Bake 15 to 17 minutes or until set but not browned. Quickly remake indentation with the end of a wooden spoon handle, if necessary.

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Best Almond Thumbprint Cookies – A Couple Cooks

WEBFeb 2, 2019 · Bake the cookies: Preheat the oven to 350 degrees. In a large bowl, mix the almond flour, all purpose flour, baking powder and …

1. Add the berries, maple syrup, and cinnamon to a small saucepan. Cook on low heat for 10 to 12 minutes until the berries break down. Run the mixture through a mesh strainer into a clean bowl, mashing the berries with a spatula. Return the sauce to the same saucepan, then add the cornstarch and heat on low 2 more minutes until bubbly and thick. Remove from the heat and allow to cool while making the cookies. (This step can be made ahead and refrigerated for up to 1 week before making the cookies.)
2. Preheat the oven to 350 degrees.
3. In a large bowl, mix the almond flour, all purpose flour, baking powder and kosher salt in medium bowl.
4. In a separate medium bowl, whisk together the melted butter and maple syrup. Mix in the dry ingredients and stir with a spatula until well combined.

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