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Thumbprint Cookies Recipe

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This recipe for Thumbprint Cookies, by , is from The DeLoria Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet DeLoria

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c slivered almonds
1 c butter, softened
1 c powdered sugar
2 c all purpose flour
1/4 tsp salt
1/4 tsp ground cloves
1/4 tsp cinnamon
Parchment paper
1/2 c seedless jam (whatever flavor you like)

Directions:
Directions:
Preheat oven to 350. Bake almonds in a single layer for 6 minutes or until toasted and fragrant, stirring halfway through. Cool completely; about 20 minutes. Reduce oven temp to 325.

Process almonds in a food processor or blender until finely ground. Combine with flour, salt, gloves and cinnamon.

Beat butter at medium speed with a electric mixer until creamy. Gradually add powdered sugar, beating well. Gradually add almond mixture to butter mixture at low speed, mixing until blended.

Shape dough into 3/4 inch balls and place 2" apart on parchment paper lined cookie sheets. Press thumb into each ball, forming an indentation.

Bake at 325 for 12 to 15 minutes, or until edges are lightly browned. Cool on baking sheet 2 minutes, then transfer to wire racks.

Place preserves in a ziploc baggie; snip a corner of bag to make a small hole. Pipe preserves into indentation.

Number Of Servings:
Number Of Servings:
5 dozen

 

 

 

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