Cherry Almond Sandwich Cookies
These delicate sandwich cookies bring together the rich, buttery crumble of traditional shortbread and the unmistakable aroma of pure almond extract. Filled with sweet cherry preserves before baking, the fruit center sets into a rich, jammy pocket that complements the tender dough.
Why this one works
- Simple five-ingredient dough comes together quickly using pantry staples
- Almond extract provides a fragrant, bakery-quality aroma
- Cherry preserves bake directly into the center for a concentrated fruit layer
- Can be served as classic jam thumbprints or stacked as double-decker sandwiches
What you’ll need
- 1 cup (225g) unsalted butter, softened Ensure the butter is soft enough to cream smoothly with the sugar without melting.
- 1 cup (200g) granulated sugar Beats together with the butter to create a light, tender crumb structure.
- 1 tsp (5ml) almond extract Delivers the distinctive, sweet nutty flavor that defines the base cookie.
- 2 cups (250g) all-purpose flour Add gradually to avoid overworking the dough, keeping the texture crumbly and soft.
- 1/2 cup (120g) cherry preserves Choose a thick cherry preserve or jam so it holds its shape inside the indentations during baking.
TRY THIS NEXT: If these flavors sound good to you, Apricot Almond Thumbprint Cookies is a natural one to save for next time.
What to have nearby
- Baking sheet
- Parchment paper
- Electric mixer or stand mixer
- Small spoon or piping bag
Step-by-step instructions
The preparation follows standard creaming technique, yielding a supple dough that shapes easily by hand. Work gently when pressing the indentations to prevent deep cracks along the cookie edges.
- 1Step 1
Preheat oven to 350F (175C) and line a baking sheet with parchment paper.
- 2Step 2
Cream butter and sugar until light and fluffy. Add almond extract.
- 3Step 3
Gradually mix in flour until a soft dough forms.
- 4Step 4
Roll dough into small balls and place on the sheet. Use your thumb to make an indentation in the center of each.
- 5Step 5
Fill centers with a small amount of cherry preserves.
- 6Step 6
Bake for 12 minutes until edges are set. Cool completely before sandwiching two cookies together with extra preserves if desired.
ALSO GOOD: If these flavors sound good to you, Cherry Almond Shortbread Cookies is a natural one to save for next time.
A few things worth knowing
- Do not overfill the thumbprint centers prior to baking to avoid preserves bubbling over the edges.
- If the dough cracks when pressed, smooth the borders lightly with warm fingers before adding jam.
- Allow the cookies to cool completely on the pan or a wire rack before assembling them as sandwiches so the crumb does not break.
Ways to make it your own
- Dust the cooled tops lightly with powdered sugar before serving for a delicate finish.
Serving suggestions
Serve these cookies alongside an afternoon coffee service, a pot of Earl Grey tea, or as part of a varied dessert platter.
Storage & reheating
Store assembled cookies in an airtight container with wax paper between layers in a cool, dry place. Keep chilled if room temperature is particularly warm.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Can I serve these without sandwiching them?+
Yes, you can enjoy them as individual cherry thumbprint cookies straight off the cooling rack.
How do I know when the cookies are finished baking?+
Look for the edges to appear set and pale golden around the 12-minute mark at 350F.
With minimal prep and a brief bake time, these cherry almond sandwich cookies offer a wonderful balance of crisp buttery dough and rich fruit filling for any dessert spread.
Cherry Almond Sandwich Cookies
Tender almond-scented shortbread cookies filled with sweet cherry preserves and sandwiched together for an elegant bakery-style treat at home.
Ingredients
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 tsp (5ml) almond extract
- 2 cups (250g) all-purpose flour
- 1/2 cup (120g) cherry preserves
Instructions
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper.
- Cream butter and sugar until light and fluffy. Add almond extract.
- Gradually mix in flour until a soft dough forms.
- Roll dough into small balls and place on the sheet. Use your thumb to make an indentation in the center of each.
- Fill centers with a small amount of cherry preserves.
- Bake for 12 minutes until edges are set. Cool completely before sandwiching two cookies together with extra preserves if desired.
Nutrition
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