ALMOND RASPBERRY THUMBPRINTS

 

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Ingredients

  • 1 1/2 cups blanched slivered almonds
  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1/4 cup seedless raspberry jam (can substitute another flavor of jam)

Directions

  • Heat oven to 350' F.
  • Place almonds on a jelly-roll pan and bake until golden but not brown, about 5 minutes. Cool.
  • Pulse the almonds in a food processor until finely chopped.
  • Beat the butter, sugar and almond extract in a large mixing bowl at medium speed until light and fluffy.
  • Beat in chopped almonds.
  • Reduce speed to low, and beat in the flour and salt just until combined.
  • Shape dough into 1-inch balls.
  • Place the balls 2 inches apart on ungreased cookie sheets.
  • With your index finger, press down the center of each ball to make a deep well.
  • Bake 6 minutes.
  • Remove from oven and carefully re-press fingerprint.
  • Spoon about 1/4 teaspoon jam into each indentation.
  • Return to oven and bake until edges are golden, about 6 to 8 minutes more.
  • Leave on cookie sheet for one or two minutes or cookies will fall apart.
  • Transfer cookies to a wire rack to cool.
  • Repeat with remaining dough and jam.
  • Makes about 4 dozen.

Notes

This is a must make recipe for get-to-gethers. Everyone loves these cookies. I think the recipe came on a Land of Lakes butter carton.

Categories: Cookies  Dessert 
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