Swedish thumbprint cookies

I’ve had so many cookies and chocolates over the past week. These are my mom’s favorite!


  • 1 cup (2 sticks) butter, softened
  • 1/2 cup sugar
  • 1 3/4 cups flour
  • 1/2 teaspoon vanilla
  • Approximately 1 cup slivered almonds
  • Jam or preserves for filling (I always use raspberry)


>>Preheat oven to 375 F

>>Yields approximately 2 1/2 dozen cookies

1) Beat together the butter and sugar.

2) Add the flour and vanilla, then beat until well-mixed (will be somewhat clumpy).

3) Finely chop the almonds. I used a nut grinder, then used a knife to make the pieces smaller.

4) Roll the batter into approximately 1″ balls. Roll the balls in the chopped almonds until lightly covered.

5) Place the balls onto an ungreased cookie sheet, approximately 2″ apart. Make a thumbprint mark in the center of each cookie.

6) Fill the thumbprint marks with the jam.

7) Cook for 10-12 minutes, until very lightly brown around the edges.

1 Response to “Swedish thumbprint cookies”

  1. Mom Says:

    I ate two of these for breakfast. Yum!!!