Berry-Almond Thumbprint Cookies
Source of Recipe
Tammy Holden
List of Ingredients
1 c powdered sugar
1 c butter, softened
1/2 tsp. salt
2 tsp. almond flavoring
2 c flour
1/2 c finely chopped almonds
1/3 c Berry jam
1 (2-oz) white confection baking bar (white bark or white chocolate)
almonds, finely choppedRecipe
Cream powdered sugar, butter, salt, and almond flavoring until light and fluffy. Stir in flour.
Shape dough into 1-1/2-in balls. Roll cookie in finely chopped almonds. Place on an ungreased baking sheet, about 2 inches apart. Make a depression in the center of the cookies with your thumb.
Bake at 350* for 12 to 16 minutes or until edges are lightly browned. Make a deeper depression in the cookie immediately after removing from oven, if necessary. Fill depression with 1/4 tsp berry jam or enough to fill center of cookie.
Melt white confection baking bar in a double boiler; pour melted confection into plastic bag. Or, place half of the while baking bar in a small microwave-safe plastic bag; melt on high setting in microwave oven. Clip off one end of the bag and drizzle while confection over cookie in a srtriped patteren to glaze. Repeat until all cookies are glazed.
NOTE: Any variety of jam may be used.
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