 |
| Christmas card photo 1955 |
Almond-Raspberry
Thumbprint Cookies
The first time I made these cookies I mistakenly used Almond Paste instead of the Almond Filling--the batter was much stiffer, instead of spreading the cookies maintained their pre-baked shape and they were not as sweet--but they were tasty anyway!
1 cup butter, softened
1 cup sugar
1 can Solo Almond Filling
2 egg yolks
1 tsp almond extract
2-1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
Raspberry Jelly or Jam (seedless is preferrd)
Powdered sugar
Beat butter and sugar in
medium bowl with electric mixer until light and fluffy. Add almond filling, egg yolks and almond
extract; beat until blended. Mix flour,
baking powder and salt in separate bowl--stir into butter mixture with wooden
spoon to make soft dough. Cover and
refrigerate at least 3 hours or overnight.
Preheat oven to 350° F. Shape dough into 1-inch balls, placing on
parchment-covered baking sheets about 1-1/2 inches apart. Press thumb into center of each ball to make
indentation. Spoon Raspberry Jelly or seedless jam into a decorator’s tube with a large tip and fill indentations (this method is much quicker and easier than trying to spoon it into ech cookie). Bake 11 to 13 minutes or until edges of
cookies are golden brown. Cool on baking
sheets for 1 minute, then transfer cookies on parchment to wire rack. Sift powdered sugar lightly over tops of
cookies, if desired.
Makes about 5 dozen cookies
Notes: the dough will keep in the refrigerator for at least a week, so you don't have to bake all the cookies at one time. I have also found one easy way to sift the powdered sugar directly onto each cookie is by using an individual wire-mesh tea strainer.
