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    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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