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Jeweled Thumbprints

 Jeweled Thumbprints
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.
72 ServingsPrep: 20 min. + chilling Bake: 15 min./batch + cooling

Ingredients

  • 3/4 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 1 egg yolk
  • 1/2 teaspoon almond extract
  • 1-3/4 cups all-purpose flour
  • 1/2 cup raspberry or apricot preserves

Directions

  • In a large bowl, beat butter and confectioners' sugar until blended.
  • Beat in egg yolk and extract. Gradually beat in flour. Refrigerate,
  • covered, at least 2 hours or until firm.
  • Preheat oven to 350°. Shape into 3/4-in. balls. Place 1 in. apart
  • on greased baking sheets. Press a deep indentation in center of each
  • with your thumb.
  • Bake 12-14 minutes or until edges are light brown. Remove from pans
  • to wire racks. Fill each with 1/4 teaspoon preserves; cool
  • completely. Yield: about 6 dozen.
Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
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.