Strawberry Almond Thumbprint Cookies
Prep time
Cook time
Total time
Recipe type: Cookies, Dessert
Serves: 20-24 small cookies
  • 2 cups Jessica's Gluten Free All Purpose Flour(Can be substituted with your favorite all purpose flour)
  • ¼ tsp salt
  • ⅔ cup Life & Sweet (Can substitute with granulated sugar)
  • 1 cup unsalted butter, cold and diced
  • ¼ tsp almond extract
  • ¼ cup low sugar strawberry preserves
  1. Preheat oven to 350 degrees.
  2. In the bowl of an electric stand mixer(using the paddle attachment,cream together butter and sugar until combined.
  3. You may need to stop the mixer and scrape down the sides a few times during the process.
  4. Mix in ½ teaspoon almond extract and slowly start to add your flour.
  5. Continuing mixing until the dough comes together.
  6. Remove the dough from the bowl and form into a small round ball.
  7. Flatten dough and wrap in plastic wrap.
  8. Refrigerate for 2 hours.(Don't skip this step)
  9. Once dough is chilled preheat oven to 350 degrees.
  10. Shape dough into 1½ inch balls, and place about 2 inches apart on ungreased cookie sheets.
  11. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with ¼ tsp of the preserves.
  12. Bake for 12 -15 minutes or until lightly browned.
  13. Allow cookies to cool for about 5 minutes on the cookie sheet before transferring to a wire baking rack.
  14. Can be stored for up to 5 days in the refrigerator.
  15. Enjoy.
Recipe by Moore Ways to Wellness at