Polish Thumbprint Cookies
  • Servings: 40
  • 2 1/2 cups flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cups unsalted butter softened
  • 1/4 cups sugar
  • 1/4 cups honey
  • 1 large eggs at room temp.
  • 1/2 tsp almond extract
  • 1 cups finely chopped blanched almonds
  • 1/2 cups apricot preserves or other fruit preserve
  1. Preheat the oven to 375 degrees.
  2. Lightly butter several baking sheets.
  3. In a medium-size bowl, stir the flour, baking powder, and salt.
  4. In a large bowl, using an electric mixer set at medium-high speed, beat the butter, sugar, and honey until light and fluffy.
  5. Beat in the egg and then the almond extract.
  6. In 3 additions, beat in the flour mixture, mixing well after each addition.
  7. Shape the dough into balls that are about 1 inch in diameter.
  8. Roll each ball in the chopped almonds until coated and place on a prepared baking sheet, leaving about 1 1/2 inches between the cookies.
  9. Using your knuckle or thumb, press a deep indentation into the center of each cookie (a fun project for kids).
  10. Fill each indentation with 1/2 teaspoon of preserves.