Pomegranate Jelly Almond Thumbprints

by Anne Papina on January 5, 2000

Image: butter sandies

(ARA) – No holiday is complete without at least one batch of adorable, jelly-filled thumbprint cookies. The key ingredient for this holiday favorite is butter — helping to create a melt-in-your mouth, shortbread dough — the perfect foil for sweet jelly filling. Think beyond traditional raspberry jelly this holiday season and experiment with trendy thumbprint fillings guaranteed to impress family and friends.

Pomegranate stars in an updated version of the thumbprint cookie. Jelly made from this ruby-red, good-for-you fruit adds the perfect sweetness to showcase the rich buttery cookie dough base. For a clever take on the classic turtle candy, try a thumbprint cookie filled with creamy caramel, a sprinkle of sea salt and a drizzle of bittersweet chocolate. Sea salt accentuates the buttery caramel flavor for the perfect balance of salty and sweet.

Visit www.ButterIsBest.com for baking tips and more holiday cookie recipes made with real butter.

Pomegranate Jelly Almond Thumbprints
Prep time
Cook time
Total time
Recipe type: Dessert
  • 2 cups all-purpose flour
  • ½ tsp. salt
  • 1 and ½ cup slivered almonds (6 oz.)
  • ⅔ cup granulated sugar, divided
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 and ½ tsp. pure vanilla extract
  • 2 large eggs, separated
  • ⅓ cup sliced or slivered almonds, finely chopped, for garnish, optional
  • ¾ cup pomegranate jelly*
  • Confectioners' sugar, for garnish, optional
  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or leave ungreased.
  2. Combine flour and salt in a bowl; set aside.
  3. Combine almonds and ⅓ cup of sugar in a food processor fitted with a metal blade. Pulse until finely ground. (Be careful not to grind to a paste).
  4. Combine butter and remaining sugar in a medium bowl. Cream together until light and fluffy. Add ground almond and sugar mixture. Mix to combine. Add vanilla and egg yolks. Mix to combine. Mix in flour.
  5. Roll dough into walnut-size balls and place 2 in. apart on baking sheets. Dip your thumbs in flour and use to make a deep indentation in center of each cookie.
  6. Whisk egg whites to loosen them and then brush outside of each cookie with egg white. Scatter a few chopped almonds on outer edge of each cookie if desired. Fill each center with ½ tsp. of jelly.
  7. Bake until edges are golden brown, 15 to 18 min. Remove from oven. If needed, immediately add another ¼ tsp. of jelly to each cookie. Let stand for 3 to 4 min. Transfer to cooling racks with a thin metal spatula. Dust with confectioners' sugar if desired.
  8. Makes 4 to 5 dozen jelly-filled cookies.
Pomegranate jelly may be found in specialty food stores or ordered from J & T Jelly online at www.pomegranatejelly.com.


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