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Jeweled Thumbprints Recipe
Jeweled Thumbprints Recipe photo by Taste of Home

Jeweled Thumbprints Recipe

Read Reviews (3)
4.6 3
Publisher Photo
When I moved here from Malta more than 20 years ago, a kind neighbor lady took me under her wing and baked many cookies for me. This is one of her recipes that I treasure.
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min. + cooling
MAKES:36 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min. + cooling
MAKES: 36 servings

Ingredients

  • 3/4 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 1 egg yolk
  • 1/2 teaspoon almond extract
  • 1-3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup raspberry or apricot preserves

Nutritional Facts

1 serving (2 each) equals 78 calories, 4 g fat (2 g saturated fat), 16 mg cholesterol, 39 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. In a bowl, cream butter and sugar. Beat in egg yolk and extract. Gradually add flour. Cover and refrigerate for 2 hours or until easy to handle.
  2. Roll into 3/4-in. balls. Place 1 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball.
  3. Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool. Fill with preserves. Yield: 6 dozen.
Originally published as Jeweled Thumbprints in Best of Country Cookies 1999, p70

Nutritional Facts

1 serving (2 each) equals 78 calories, 4 g fat (2 g saturated fat), 16 mg cholesterol, 39 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.

Reviews for Jeweled Thumbprints(3)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 29, 2012

I added Vanilla instead of the almond extract and used stawberry jam. I also made up a icing and drizzled it over the cookies after they cooled. Excellent and my two sons and husband could not eat them fast enough!

MY REVIEW
Reviewed Dec. 14, 2010

I liked these cookies, but i think they had a little too much almond extract. my parents loved them!

MY REVIEW
Reviewed Dec. 15, 2008

I'll be making these tomorrow (12/16/08) to give as Christmas gifts. Thank you for sharing this recipe.

Sincerely,

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