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Thumbprint Cookies

WebMD Recipe

Total Time: 36 mins

Thumbprint Cookies


  • 1/2 cup no- or low-trans fat margarine with 8 grams of fat per tablespoon
  • 1/4 cup granulated sugar
  • 1/4 cup sugar-substitute
  • 1 large egg yolk or 2 tablespoons egg substitute
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3/4 cup unbleached white flour
  • 1/4 cup whole-wheat flour
  • 1/4 teaspoon salt
  • 1/2 cup whole blanched almonds
  • 1/3 cup less-sugar preserves or lemon curd


Step 1
Preheat oven to 350°F. In large mixing bowl, beat the margarine with sugar and sugar-substitute on medium speed until light and fluffy (about 3 minutes).
Step 2
Add egg yolk or egg substitute and vanilla and almond extracts; beat well.
Step 3
In a 4-cup measure, whisk the flours and salt together. Beat flour mixture into the margarine mixture gradually on low speed, just until combined.
Step 4
Put almonds in a small food processor and process until nicely ground. Beat into cookie dough mixture on low speed, just to combine.
Step 5
Use a cookie scoop (1/8 cup) to put dough on nonstick cookie sheet or jellyroll pan, about 2 inches apart (line with parchment paper if desired). Make a deep indentation in the center of each ball with your thumb.
Step 6
Bake for 8 minutes, then remove from oven. Fill center of each cookie with a slightly heaping 1-teaspoon measure of jam (if necessary, press down center of cookies again before filling with jam). Bake about 8 minutes more or until golden brown. Place cookies on wire rack to cool.

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