Thumbrint almond cookies with strawberry jam and vanilla glaze

So I was bored, home alone and… Bored. So I made cookies.

225g room-temp butter

2 dl sugar

5 dl all-purpose flour

1/2 teaspoon almond extract

strawberry jam


1.75 dl icing sugar

1-3 teaspoons milk

1/2 tablespoon vanilla sugar (icing sugar with vanilla beans)

How to:

Preheat oven to 175C/350F.

In a standing mixer, beat butter, sugar and almond extract until light and fluffy.

The gradually add the flour until combine, do not over beat.

Roll into balls, about 2.5 cm in diameter. Make an indentation in the middle and fill with jam.

Bake for 14-16 minutes (until the bottoms are lightly browned)

Let them cool on the baking sheet for a few minutes before moving them to a cooling rack to cool completely before they’re ready to be glazed.


Mix the dry ingredients and gradually add the milk until desired consistency is reached.

Using a piping bag, drizzle the glaze on the cookies.

There you go! Enjoy!

Happy baking!


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