Italian Thumb Print Cookies
Italian Thumb Print Cookies. Italian cookies are our absolute favorite around the holidays. These thumb print ones are seriously the best. We make ours filled with fig spread and coat them in crushed almonds. These cookies always remind me of Christmas. We have them every year and they just taste so much like the holiday season to me.
There is nothing better than a Saturday before Christmas filled with baking cookies, drinking hot chocolate, and listening to Christmas music. And in our family, there’s no better tradition than making Italian Thumb Print Cookies. It’s always fun to make a day of baking around Christmas.
And I mean Italian cookies, can you really ever go wrong?! Secret side note: eat them with a cappuccino on the side. Frothy delicious cappuccinos just make every cookie better!
Ingredients:
1/2 cup unsalted butter; softened
1/4 cup brown sugar
1 large egg; separated
1/4 teaspoon almond extract
1 cup flour
1/4 teaspoon salt
1/3 cup almonds; chopped
2 tablespoons sugar
1/2 cup fig spread
Directions:
Pre-heat the oven to 350 degrees. Line a baking sheet with parchment.
In a large bowl, cream the butter and brown sugar. Add the egg yolk and almond extract, and beat for another minute. Fold in the flour and salt until combined.
Roll the dough into 12 equal-sized balls. Whisk the egg white until frothy. Combine the chopped almonds and sugar. Dip each ball of dough in the egg white and roll in the almond and sugar mixture. Place on prepared cookie sheet.
Use a spoon to gently press the middle of the cookie down to make an indentation. Bake cookies for 8 minutes. Remove from oven and spoon about a teaspoon of the fig spread into the center of the cookie. Transfer back to the oven and bake for an additional 8 minutes. Let cookies cool before serving.
