Email to emma      

Recipe Categories: chocoholic's HOME PAGEAPPETIZERS BARS BREAD CAKESandPIES CANDY CONDIMENTS COOKIES DESSERTS DIABETIC FROSTING JAMSandJELLIES MEATS PASTA PICKLES Pie POULTRY RICE SALADandDRESSING SIDEDISHES SNACKS SOUPSandSTEWS

Fruity Almond Thumbprints




Source of Recipe


adapted from BHG Christmas Cookies 2003


List of Ingredients




½ cup butter, softened
½ cup butter flavor shortening
1 cup sugar
1 tsp. baking powder
Pinch salt
1 egg
1 tsp. vanilla
2 ¼ cups flour
1 egg white, slightly beaten
1 cup finely chopped almonds
1 cup purchased lemon, strawberry, or raspberry curd


Recipe



Preheat oven to 375 degrees. Spray cookie sheets with nonstick cooking spray.
In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in 1 egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
Shape dough into 1” balls. Roll balls in egg white, then in almonds. Place balls 2” apart on cookie sheet. Press your thumb into the center of each ball.
Bake for 8 to 10 minutes or until edges are lightly browned. Press puffed centers down using the rounded side of a measuring tablespoon. Transfer cookies to a wire rack and let cool. Just before serving, fill centers with about 1 tsp. curd.