Strawberry & Almond Thumbprint Cookies

Strawberry and Almond cookies with a home-baked taste.

  • Servings: 36
  • Cook Time: 1 hour
  • Main Ingredient: almonds


  • 1/2 cup sugar substitute
  • 2 eggs (separated)
  • 1 tsp. almond extract
  • 1/8 tsp. salt
  • 2 cup all-purpose flour
  • 2 cup almonds
  • 2 cups Polaner® All Fruit Strawberry Fruit Spread
  • 1 cup butter


Preheat oven to 350°F. In a large mixing bowl on low speed beat margarine and sugar until fluffy. Add yolks, almond extract and salt until blended. Add all flour at once and beat together on low speed for 2 minutes, scraping bowl often. In a small bowl beat whites slightly. Roll dough into balls. Dip balls in the egg whites and roll in the almonds. Place on baking sheets sprayed with non-stick cooking spray. Press thumb deeply to form thumbprint. Bake at 350°F for 10 - 13 minutes. Cool on wire racks. Fill cookies with 1/2 teaspoon strawberry preserves.

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