Almond & California Prune Thumbprint Cookies

These almond thumbprint cookies by Meg of This Mess is Ours are a sweet twist on a classic favorite. Prune Butter is the secret ingredient!

Servings: 12
Prep Time:
Cook Time:


For the prune butter

  • 1/2 pound California prunes
  • 3/4 cup water
  • 1/4 teaspoon coarse kosher salt
  • 1/2 teaspoon vanilla paste or extract
  • 1-3 tablespoons brown sugar, depending on desired sweetness level

For the almond butter cookies

  • 1 cup creamy almond butter, any separated oil stirred in well before measuring
  • 1 cup white sugar
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla paste or extract


To make the prune butter

In a small saucepan over medium heat, combine the prunes and water. Bring to a simmer then cover and cook until the prunes are meltingly tender, about 15 minutes.

Transfer the mixture to a food processor fitted with the “S” blade. Add the kosher salt, vanilla, and one (1) tablespoon sugar. Blend until the mixture is thick and buttery. Taste and add additional sugar, one tablespoon at a time until desired sweetness level is achieved.

To make the almond butter cookies

Preheat the oven to 350°F and line a sheet pan with parchment paper.

In the bowl of a stand mixer fitted with the “S” blade combine the almond butter, white sugar, egg, and vanilla. Mix on medium speed until combined into a crumbly dough. Use your hand to pack the cookie dough into a small cookie scoop. Space individual cookie dough balls 1-inch apart on the prepared baking sheet.  Using your knuckle or the back of a 1/2 teaspoon measure, make a well in the center of each cookie, using your fingers to repair any cracks,  then fill each well with 1/4 teaspoon prune butter.

Bake for 10-12 minutes or until golden around the edges. Remove from the oven and rest on the baking sheet for a few minutes until the cookies firm up enough to transfer to cooling racks. For best results serve completely cooled, can be stored covered at room temperature for up to 3 days.

Prune butter recipe notes

Depending on the moisture content of the prunes you are using, you may have to add additional water during the cook time to keep the saucepan from drying out. If so, cook uncovered a few additional minutes after the prunes are tender until the liquid in the pan is thick and syrupy.

The prune butter recipe yields approximately 1 heaping cup prune butter, there will be leftovers. Prune butter is delicious on toast, biscuits, or paired with peanut butter for a new twist on a PB& Prune Jam.

Cookie recipe notes 

This cookie will not work with chunky almond butter or almond butter that has separated and not been stirred back together completely.