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. —Maria Debono, New York, New York
Ingredients
- 3/4 cup butter, softened
- 3/4 cup confectioners' sugar
- 1 large egg yolk
- 1/2 teaspoon almond extract
- 1-3/4 cups all-purpose flour
- 1/2 cup raspberry or apricot preserves
Reviews
The dough itself has a nice delicate crumb. I wanted a cookie that had baked jam....So I added jam before baking (at 325 for 15 mins). I used the end of a wooden spoon to make my 'divots' -- be careful not to go to deep with the hole. I had a couple of cookies lose their innards out the bottom. :) Also, used more vanilla than almond extract but enough to equal the measurement in the recipe. My try it with different extracts or only vanilla in the future as we already have so many almond cookies for Christmas cookie trays.
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!
I liked these cookies, but i think they had a little too much almond extract. my parents loved them!
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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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