Jeweled Thumbprints
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min./batch + cooling
YIELD: about 6 dozen.
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. —Maria Debono, New York, New York
Ingredients
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3/4 cup butter, softened
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3/4 cup confectioners' sugar
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1 large egg yolk
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1/2 teaspoon almond extract
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1-3/4 cups all-purpose flour
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1/2 cup raspberry or apricot preserves
Directions
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1.
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.
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2.
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.
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3.
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.
Nutrition Facts
1 cookie: 78 calories, 4g fat (2g saturated fat), 16mg cholesterol, 39mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 1g protein.
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