Almond Thumbprint Cookies
A dainty, crumbly cookie topped off with your favorite preserves. Great served with tea.
- 1 cup all-purpose flour (sifted)
- 1/2 cup butter (room temperature)
- 1/3 cup sugar
- 1 egg yolk
- 3/4 teaspoons vanilla
- 3/4 cups almonds (toasted, coarsley ground)
- 1/4 cup raspberry preserves (strawberry or other preserves)
Preheat oven to 350º. Combine flour and salt in a small bowl. Using an electric mixer, cream butter in a large bowl until fluffy. Add sugar and beat until fluffy. Add sugar and beat until fluffy. Mix in yolk and vanilla. Mix in dry ingredients and nuts. Form dough into 1-inch balls. Arrange on ungreased baking sheet spacing 1½ inches apart. Make depression in the center of each using your fingertips. Bake for 10 minutes. Remove from the oven and fill center with your choice of preserves. Continue baking until cookies begin to color, about 10 minutes. Cool completely. Store in an air-tight container.