Thumbprint: Thumbprint Cookies*
Source of Recipe
Mary H. Goodhousekeeping.com
List of Ingredients
2 large eggs
3/4 cup(s) (1 1/2 sticks) margarine or butter, softened
3/4 cup(s) sugar
1/2 teaspoon(s) vanilla extract
1/2 teaspoon(s) almond extract
1/4 teaspoon(s) salt
2 cup(s) all-purpose flour
1 1/4 cup(s) walnuts, finely chopped
1/2 cup(s) favorite jam
Recipe
Preheat oven to 350 degrees F.
Grease large cookie sheet.
In large bowl, with fork, beat eggs lightly. Remove 3 tablespoons beaten egg to small bowl to use later.
Add margarine or butter, sugar, vanilla and almond extracts, and salt to eggs in large bowl, with mixer at medium speed, beat until evenly mixed, occasionally scraping bowl with rubber spatula. Add flour and stir just until blended.
Divide dough into 4 equal pieces. Divide each piece into 14 balls. Spread walnuts on waxed paper. Dip balls in reserved egg, then roll in walnuts, gently pressing nuts onto dough.
Place balls, 2 inches apart, on cookie sheet. With thumb, make small indentation in center of each ball. Bake cookies 20 minutes or until golden. Transfer cookies to wire rack. Immediately fill each indentation with a rounded 1/4 teaspoon of jam. Cool cookies completely on wire rack.
Repeat with remaining balls and jam. When jam has set, store cookies, with waxed paper between layers, in tightly covered container up to 1 week.
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