Pineapple-Almond Thumbprint Cookies

Pineapple-Almond Thumbprint Cookies
Pineapple-Almond Thumbprint Cookies (lower left), Peanut Butter–Swirled Brownies (lower right),

These Pineapple-Almond Thumbprint Cookies are delightful with a robust cup of black tea. Pictured with Peanut Butter–Swirled Brownies.

Pineapple-Almond Thumbprint Cookies
Makes 64
  • 1 cup unsalted butter, softened
  • ⅔ cup granulated sugar
  • 2 large egg yolks
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon almond extract
  • 1¾ cup all-purpose flour
  • ½ cup finely ground almonds
  • ¼ teaspoon salt
  • ⅔ cup pineapple preserves
  1. Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper.
  2. In a large bowl, beat together butter and sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolks, vanilla extract, and almond extract, beating until combined.
  3. In a medium bowl, whisk together flour, almonds, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined.
  4. Using a levered 1-teaspoon scoop, drop batter 2 inches apart onto prepared baking sheets. Using a finger, gently make an indentation in center of cookie. Fill centers with ¼ teaspoon pineapple preserves.
  5. Bake until edges of cookies are golden brown, 13 to 15 minutes. Let cool completely on a wire rack. Store in an airtight container at room temperature for up to 3 days, separating layers with wax paper.

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