Almond Rye Thumbprint Cookies

Mid-December—cookie season! Start your holiday baking with almond rye thumbprint cookies. If you've made these before,  Make these if you enjoy making and eating two dozen buttery cookies with sweet jam.

-1 c medium or light rye flour sub -¾ c + 2 tablespoon all purpose flour -1 c almond flour -½ tsp salt -1 c unsalted butter -½ c superfine -½ c  light brown sugar -1 large egg yolk -½ tsp vanilla extract -¼ tsp almond extract -⅓ c granulated sugar to coat cookies -⅓-1/2 c raspberry 


Stir flours and salt in a separate bowl. Set aside. Prepare a small or big baking sheet or dish with parchment.  Put cold, cubed butter in a paddle-attached stand mixer.   

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Mix butter on low-medium speed until smooth. For a uniform texture, scrape butter off the paddle and bowl sides often.  

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Mix sugar with creamy butter. Add sugar at low-medium speed. Increase speed to medium-high. Beat sugar and butter for 1 minute until creamy.  

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Start by adding ¼ of the dry ingredients to the wet mixture on low speed. After the dough combines, add another ¼. If needed, scrape bottom and sides.  

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Scoop dough balls using a 1 tablespoon cookie scoop. Form cookie dough balls by rolling it between your hands. Cover a bigger baking sheet with parchment. 

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Bake each pan of cookies at 350F for 12-16 minutes. They're done when the edges get light brown. 

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