Almond Thumbprint Cookies
By
Vicky Morton, Ruston, Louisiana; Anna Kruisk, Fargo, North Dakota
A dainty, crumbly cookie topped off with your favorite preserves. Great served with tea.
Preparation time
30 minutes
Cooking time
10 minutes
Total time
40 minutes
Yield
12 Cookies
Ingredients
1 cup all-purpose flour (sifted) 1⁄2 cup butter (room temperature) 1⁄3 cup sugar 1 egg yolk 3⁄4 teaspoon vanilla 3⁄4 cup almonds (toasted, coarsley ground) 1⁄4 cup raspberry preserves (strawberry or other preserves)Instructions
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.
Recipe Type(s)
