Baking Christmas cookies has become one of my favorite holiday traditions. But it may be more accurate to say it’s become one of my favorite holiday jobs. Every year, my family waits for me to get home to start baking cookies. And I gladly accept the task!
My family and I have our must-bakes, but my mom and I like to try new recipes each year too. We found this recipe for Almond Thumbprints from Southern Living and it might make it on to our repeat list for next year – although we need a few more opinions from test tasters, any takers?
- 2 cups butter, softened
- 2/3 cup granulated sugar
- 2/3 cup firmly packed light brown sugar
- 1 teaspoon almond extract
- 1/4 teaspoon kosher salt
- 4 2/3 cups all-purpose flour
- 1 1/2 cups chopped sliced almonds
- Parchment paper
- 3/4 cup apricot preserves
- Beat first 5 ingredients at medium speed with an electric mixer 3 to 5 minutes or until creamy. Add flour; beat just until blended.
- Shape dough into 1-inch balls (about 1 Tbsp. per ball), and roll in almonds. Place 2 inches apart on 2 parchment paper lined-baking sheets. Press thumb or end of a wooden spoon into each ball, forming an indentation. Chill 20 minutes.
- Preheat oven to 350°. Bake 15 minutes or until bottoms are light golden brown. Cool on baking sheets 10 minutes; transfer to wire racks, and cool 10 minutes. Spoon 1/2 tsp. apricot preserves into each indentation.