Food Recipes No-Bake Almond Butter Thumbprints 3.9 (36) 1 Review These sweet and salty PB&J-inspired treats are perfect for lunch boxes or after-school snacking—and easy enough for the kids to put together themselves. By Pam Lolley Pam Lolley Pam Lolley has more than 30 years of experience in the culinary industry. She was the owner and operator of a catering and baking company for eight years prior to joining Southern Living Magazine in their test kitchen in 2003. While at Southern Living, Pam developed nine of the iconic Big White Cakes for the Christmas issue along with several desserts, cakes, and pies that have been featured on Southern Living covers through the years. Real Simple's Editorial Guidelines Updated on November 17, 2022 Print Rate It Share Share Tweet Pin Email Photo: Jen Causey Hands On Time: 15 mins Total Time: 15 mins Yield: 2½ dozen Berry jams—like the strawberry jam in this recipe—are the classic filling for thumbprint cookies. But there are plenty of flavor combos that will work here, so feel free to experiment and have fun playing around. Ingredients 1 ¼ cups powdered sugar 1 cup creamy almond butter 3 tablespoons salted butter, softened 1 ½ cups crushed pretzels ¼ cup strawberry jam Directions Beat the powdered sugar, almond butter, and butter in a medium bowl with an electric mixer on medium speed until well combined. Add crushed pretzels, and stir until incorporated. (Mixture will be crumbly.) Shape mixture into about 30 (1½-inch) balls, pressing firmly so the dough holds its shape. Place the balls 1 inch apart on parchment paper-lined baking sheets. Press your thumb into each ball, forming an indentation. Spoon about ¼ teaspoon strawberry jam into each indentation. Serve immediately, or chill until ready to serve. Cookies will keep stored in the refrigerator for up to 5 days; let stand at room temperature 30 minutes before serving. Rate it Print