Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Almond Thumb Print Cookies




Source of Recipe


EDC 2000


List of Ingredients




1 cup softened butter or margarine
3 Tbs. sugar

Beat until fluffy then add:

2 cups flour (little at a time)
1/4 tsp. salt
1 tsp. almond extract

Beat until smooth. Chilling dough is optional. Roll
dough into nickle size balls. Placed on an ungreased
cookie sheet. Press thumbprint into each cookie
before baking.

Recipe



Bake 375 for 10 to 12 minutes. Cool
before icing.

Icing

2 cups powdered sugar
4 tbs softened butter or margarine
1 tsp. almond extract
2 tbs. cream or milk

Put butter in bowl. Add extracts. Add half of the
powdered sugar and half of the milk. Beat until fluffy.
Add remainder. Beat until fluffy. Color as desired. (I
divide in half at holiday time and make half green and
half red). Place a dollop in center of each cookie. I use
a pastry bag with the flower tip.

Don't forget you can use a baggie to pipe out icing...just snip the tip off one corner.