Page 62 - Classic Cookies with Modern Twists

Jam-Filled Thumbprints

Th e key to succe ss with any cookie with multiple elements is
balance . Enough chocol ate chips, nuts, or raisins. Wi th thumbpr int
cook ies, it’s about having a bit of jam with each bite of cookie. You
ca n ce r tainly make these larger, but I think the size is just r ight for

the yin-yang of toasted nuts and sweet jam . You can also ll one
batch of dough will different kinds of jam , to please individual
palates or cr eate a plate of multicolored jewels.

MAKES ABOUT THIRT Y-TWO 2-INCH COOKIES

2 cups ligh tly toasted almonds, divided

1½ cups all-purpose flour
1 teaspoon baking powder

½ teaspoon fine sea salt
¼ teaspoon freshly gr ound nutmeg

2 tablespoons gr anulated sugar

1 cup (2 sticks) unsalted butter, room temperature
⅔ cup ligh tly packed ligh t brown sugar

1 egg

1 teaspoon vanilla extract
⅓ cup raspberry jam

1. In the bowl of a food processor tted with the met al blade,

pulse 1½ cups of the almonds in short bursts until they are
coarsely chopped. Add the our and continue to pulse in bursts