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Perfect Mulberry Jam Thumbprint Cookies with White Chocolate Almond Drizzle

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These thumbprint cookies feature a buttery dough filled with tangy mulberry jam and topped with a silky white chocolate almond drizzle, perfect for gatherings or a sweet treat.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 2/3 cup (135g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (50g) finely chopped almonds
  • 3/4 cup (about 240g) mulberry jam
  • 4 ounces (115g) white chocolate, chopped
  • 2 tablespoons sliced almonds, toasted

Instructions

  1. Cream the butter and sugar: In a large bowl, beat 1 cup softened unsalted butter and 2/3 cup granulated sugar with an electric mixer on medium speed until fluffy and pale, about 3-4 minutes.
  2. Add egg and vanilla: Beat in 1 large room temperature egg and 1 teaspoon vanilla extract until incorporated.
  3. Mix dry ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1/4 teaspoon salt, and 1/2 cup finely chopped almonds. Gradually add this to the wet mixture, mixing on low until just combined.
  4. Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
  5. Preheat oven and prepare tray: Set oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone mat.
  6. Shape the cookies: Scoop tablespoon-sized dough balls onto the sheet, spacing about 2 inches apart. Using your thumb or the back of a small spoon, gently press an indentation in the center of each ball.
  7. Fill with jam: Spoon about 1/2 teaspoon mulberry jam into each thumbprint.
  8. Bake: Bake for 14-16 minutes until edges are golden and centers look set but still soft.
  9. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Melt and drizzle white chocolate: Gently melt 4 ounces chopped white chocolate in a microwave-safe bowl, stirring every 15 seconds until smooth. Drizzle over cooled cookies in thin lines.
  11. Garnish with almonds: Sprinkle 2 tablespoons toasted sliced almonds over the chocolate drizzle before it sets.
  12. Set and enjoy: Allow the chocolate to harden about 15 minutes at room temperature. Store cookies in an airtight container at room temperature or refrigerate for longer freshness.

Notes

If jam is very runny, refrigerate filled cookies for 10 minutes before baking to firm up. Chilling dough is essential for shape and texture. Use softened, not melted butter. Avoid overmixing dough. Toast almonds in a dry skillet until golden for best flavor. Melt white chocolate gently to avoid graininess.

Nutrition

Keywords: mulberry jam, thumbprint cookies, white chocolate drizzle, almond, easy cookies, holiday cookies, homemade gift

Find it online: https://dahliadishes.com/perfect-mulberry-jam-thumbprint-cookies-easy-white-chocolate-almond-drizzle-recipe/