Thumbprint Cookies
NORMAL | 1.5 HOURS | MAKES 3-4 DOZEN
Ingredients
¾ cup sugar
½ cup Organic Eureka Lemon Crush Olive Oil
4 whole eggs, 2 separated
½ cup ENZO'S TABLE Almond Butter
1 tsp. vanilla extract
1 tsp. salt
1 tsp. baking powder
2¼ cups all-purpose flour
½ lb. ENZO'S TABLE Roasted, Chopped Almonds
1 jar ENZO'S TABLE Jam
Directions
Step 1
Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper or silicone silpat.
Step 2
Combine sugar, salt, 2 egg yolks and 2 whole eggs in bowl of a large mixer and beat for 1 minute. Add almond butter and beat for an additional 30 seconds. Add olive oil and vanilla extract and beat until combined.
Step 3
In a separate bowl sift together flour, baking powder and salt. Add flour into wet mixture and blend well.
Step 4
In a separate bowl lightly beat the 2 remaining egg whites and set aside. Place chopped almonds in another bowl and set aside.
Step 5
Roll dough into 1-inch balls. Drop the balls into egg white then roll in chopped almonds. Place cookies on cookie sheet 2 inches apart and make a deep impression into the center of each cookie with a rounded ½ tsp measuring spoon.
Step 6
Bake for 10-12 minutes until firm to touch and slightly browned (do not over bake). Immediately remove cookies from sheet and place on cooling rack. While warm, fill centers with small amount of any flavor jam. Allow jam to set before storing cookies.
*Option to fill cookies with jam prior to baking!
