Almond Thumbprints
- Preparing Time: -
- Total Time: -
- Served Person: 35 Cookies
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon almond extract
- 1/2 cup sugar
- 1 large egg yolk
- 1/2 cup powdered sugar
- 2 cups unbleached all purpose flour
- 1 cup (2 sticks) unsalted butter, room temperature
- Carbohydrate 11 g(4%)
- Cholesterol 19 mg(6%)
- Fat 7 g(12%)
- Fiber 1 g(3%)
- Protein 2 g(3%)
- Saturated Fat 4 g(18%)
- Sodium 23 mg(1%)
- Calories 117
Preparation Combine almonds and 1/2 cup sugar in processor and process until almonds are finely chopped. Mix flour, powdered sugar, baking powder and salt in medium bowl. Using electric mixer, beat butter, egg yolk and almond mixture in large bowl to blend. Beat in vanilla and almond extracts. Mix dry ingredients into butter mixture in 3 additions. Cover dough and refrigerate until firm, about 1 hour. Preheat oven to 350°F. With hands, roll 1 generous tablespoonful of dough for each cookie into 1 1/4-inch-diameter ball. Place cookies on 2 ungreased baking sheets, spacing 2 inches apart. Make depression in center of each cookie with fingertip or handle of wooden spoon. Bake cookies 10 minutes. Press back of teaspoon into cookies to re-form depressions. Fill each depression with 1/2 teaspoon preserves. Continue baking cookies until light golden brown around edges and on bottom, about 8 minutes longer. Cool on baking sheets 2 minutes. Using metal spatula, transfer cookies to rack and cool completely. (Can be made 3 days ahead. Store between sheets of waxed paper in airtight container at room temperature.)
Preparation Combine almonds and 1/2 cup sugar in processor and process until almonds are finely chopped. Mix flour, powdered sugar, baking powder and salt in medium bowl. Using electric mixer, beat butter, egg yolk and almond mixture in large bowl to blend. Beat in vanilla and almond extracts. Mix dry ingredients into butter mixture in 3 additions. Cover dough and refrigerate until firm, about 1 hour. Preheat oven to 350°F. With hands, roll 1 generous tablespoonful of dough for each cookie into 1 1/4-inch-diameter ball. Place cookies on 2 ungreased baking sheets, spacing 2 inches apart. Make depression in center of each cookie with fingertip or handle of wooden spoon. Bake cookies 10 minutes. Press back of teaspoon into cookies to re-form depressions. Fill each depression with 1/2 teaspoon preserves. Continue baking cookies until light golden brown around edges and on bottom, about 8 minutes longer. Cool on baking sheets 2 minutes. Using metal spatula, transfer cookies to rack and cool completely. (Can be made 3 days ahead. Store between sheets of waxed paper in airtight container at room temperature.)
