Thumbprint Cookies

Thumbprint cookies are one of the classic cookies loved by so many during the holidays. This recipe calls for seedless raspberry jam, but feel free to use any flavor. Red jams look particularly festive, but I love the look of a platter piled high with a variety of different colored jams (like strawberry, apricot, lemon, etc). They’ll be the star attraction on your cookie buffet. If you like, dress them up with a drizzle of confectioners sugar glaze or royal icing.

The ingredients for the cookie dough are simple - butter, flour, confectioner’s sugar, almond extract, and salt. If you don’t have a stand mixer, you can easily mix everything together by hand.

Almost done.

That took no time at all!

Time to portion out the dough. Use a #60 scoop (1 tablespoon).

The cookie dough is very soft so dip the cookies is granulated sugar so you can roll the dough in the palm of your hands without it sticking.

Rolled - now dip in the sugar again.

That was easy.

Place the sugared balls of dough on a Silpat-lined half sheet pan.

Flatten them slightly.

Make a well in the center of each, being careful not to push down too far (otherwise the jam will leak out during baking). You can use your finger to do this, but I like to use the handle of a wooden spoon….

Or a round 1/2 teaspoon measure.

Fill the wells with jam - I like to use a small demitasse spoon for this job. A regular spoon is a bit too big and can make a mess.

Enjoy!

Items used to make recipe:

(affiliate links)

• #60 scoop https://amzn.to/3Bf0R7q

• silpat liner https://amzn.to/3YtoZ10

• half sheet pan https://amzn.to/3uUfITF

• cookie spatula https://amzn.to/3su6WJ3

• pure almond extract https://amzn.to/3svjxMa

• demitasse spoons https://amzn.to/3Bf2emd

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Thumbprint Cookies

makes 20 cookies (#60 scoop)

Printable Recipe

Ingredients

• 8 tablespoons unsalted butter, room temperature

• 1 1/4 cup all purpose flour

• 1/3 cup confectioners sugar

• 1/2 teaspoon pure almond extract

• 1/4 teaspoon fine salt

• granulated sugar to roll cookie dough in

• 1/4 cup seedless raspberry jam (or other fruit jam)

Directions

1. Preheat oven to 325F with rack in center position and line 2 half sheet pans with silpat liners or parchment paper (I prefer silpats).

2. In the bowl of a stand mixer fitted with a BeaterBlade or paddle attachment, mix the butter, flour, confectioners sugar, almond extract, and salt together until smooth and fully incorporated (scrape down the sides of the bowl as needed if not using BeaterBlade attachment).

3. Use a #60 scoop to portion dough; roll each portion into a ball and toss in granulated sugar.

4. Place balls of dough on lined sheet pan; flatten slightly make a small well in the center (do this with your finer, the handle of a wooden spoon, or a round 1/2 teaspoon measure.

5. Fill the wells with jam and transfer the sheet pan to the refrigerator so the cookie dough can chill for 10-15 minutes before baking.

6. Bake at 325F for 15 minutes; allow to rest for 10 minutes before transferring cookies to a rack to cool completely.

Keto Cheesy Spinach and Egg Casserole

We love the combination of spinach and cheese, especially in this Keto-friendly egg casserole that only has 2 net carbs per serving. It reheats beautifully so it’s great for breakfast or lunch meal prep. Let me show you how easy it is to make.

Start by sautéing baby spinach for a couple of minutes until it wilts.

I’m always amazed how much spinach cooks down.

Now, before we proceed, you MUST spray your casserole dish with nonstick baking spray. Baker’s Joy is my favorite. DON’T SKIP THIS STEP!! If you forgot to spray your dish, the eggs will most definitely stick and you’ll have to chisel them out of the pan. Don’t ask me how I know.

Okay, layer the wilted spinach evenly in the bottom of the sprayed casserole dish, then add the mozzarella cheesier an even layer, and sprinkle the chopped scallions on the top.

In a mixing bowl, whisk together the eggs and Jane’s Krazy Mixed-Up Salt.

We love this stuff. If you don’t have any, use your favorite salt blend, or just substitute salt and pepper.

Carefully pour the egg mixture over the spinach, cheese, and scallions. Make sure the ingredients are evenly distributed.

Bake for about 30-35 minutes.

Cool for 10 minutes before serving. Enjoy!

Items used to make this recipe:

(affiliate links)

• 9x13 ceramic casserole dish https://amzn.to/2Bo1flr

• flat whisk https://amzn.to/2QV0tpP

• jane’s krazy mixed up salt https://amzn.to/367ulZr

• baker’s joy https://amzn.to/3oE77Af

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Keto Cheesy Spinach and Egg Casserole

makes 8 servings (2 net carbs each)

Printable Recipe

Ingredients

• 8 ounces fresh baby spinach, washed (see note below)

• 6 ounces shredded mozzarella cheese (low moisture, part skim)

• 6 scallions, sliced (or more)

• 12 large eggs

• 1 teaspoon Jane’s Krazy Mixed Up Salt

Directions

1. Preheat oven to 375F and place rack in center position.

2. In a 12-inch skillet, cook the spinach oven medium-high heat, turning frequently, until it wilts, about 2-3 minutes.

3. Spray a 9x13 or similar baking dish with nonstick baking spray.

4. Arrange in an even layer, the wilted spinach; followed by the mozzarella and then the scallions.

5. In a medium mixing bowl, beat the eggs together with the Jane’s Krazy Mixed Up Salt.

6. Pour the egg mixture evenly over the spinach, cheese, and scallions (make sure everything distributed evenly throughout the baking dish).

7. Bake in preheated oven for 30-35 minutes.

8. Rest for 10 minutes before serving.

Variation

• To make a smoked salmon variation: Add 2 additional eggs, 6 ounces of chopped smoked salmon, 1 teaspoon of capers, and replace the cheddar cheese with an equal amount of shredded gruyere.

Note

• if you don’t have fresh spinach on hand, you can substitute about a 12-ounce bag of thawed frozen spinach that has been squeezed dry and chopped.

adapted from kalynskitchen.com

Keto stats: each serving contains 196 calories, 17g protein, 13g fat, 4g carbs, 2g fiber (net carbs: 2g)