Polish Thumbprint Cookies
Source of Recipe
FamilyFun
List of Ingredients
2 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 cup unsalted butter, softened
1/4 cup sugar
1/4 cup honey
1 large egg, at room temperature
1/2 tsp. almond extract
1 cup finely chopped blanched almonds
1/2 cup apricot or other fruit preserves Recipe
Preheat the oven to 375 degrees. Lightly butter several baking sheets. In a medium-size bowl, stir the flour, baking powder, and salt.
In a large bowl, using an electric mixer set at medium-high speed, beat the butter, sugar, and honey until light and fluffy.
Beat in the egg and then the almond extract. In 3 additions, beat in the flour mixture, mixing well after each addition.
Shape the dough into balls that are about 1 inch in diameter. 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.
Using your knuckle or thumb, press a deep indentation into the center of each cookie (a fun project for kids). Fill each indentation with 1/2 teaspoon of preserves.
Bake for about 10 minutes or until the cookies turn golden. Transfer the baking sheet to a wire rack and cool for 2 to 4 minutes. Using a metal spatula, move the cookies to the wire rack and cool completely.
When cool, store the cookies in an airtight container with waxed paper between the layers. These cookies freeze well.
Makes about 40 cookies.
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