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Almond-Cherry Thumbprint Cookies

Deel op Facebook Print Recipe

Equipment

  • Large bowl
  • mixer
  • oven

Ingredients

  • 2/3 cup butter softened
  • 1/2 cup sugar
  • 2 egg yolks
  • 1/2 tsp almond extract
  • 1 1/2 cups all-purpose flour
  • 2 egg whites lightly beaten (optional)
  • 1 cup finely chopped slivered almonds
  • 1 tsp cherry pie filling for each cookie along with a cherry

Preparation Time: 40 minutes / Chilling Time: 1 hour

Baking Time: 10 minutes per batch at 375°F

Instructions

  • In a large bowl, beat the softened butter with a mixer on medium for about 30 seconds.
  • Add the sugar and beat until combined, scraping the sides of the bowl as needed.
  • Beat in the egg yolks and almond extract until combined.
  • Beat in the all-purpose flour.
  • Cover the dough and chill for 1 hour or until it's easy to handle.
  • Preheat your oven to 375°F.
  • Grease a cookie sheet.
  • Shape the dough into 1-inch balls.
  • If desired, roll the balls in egg whites and then in the finely chopped slivered almonds to coat.
  • Place the balls 1 inch apart on the prepared cookie sheet.
  • Using your thumb, make an indentation in the center of each ball.
  • Bake for 10 to 12 minutes or until the bottoms are light brown.
  • If the cookie centers puff during baking, re-press the centers with the rounded side of a measuring teaspoon.
  • Remove the cookies from the oven and let them cool.
  • Fill each center with 1 tsp of cherry pie filling and place a cherry on each cookie.

Notes & Wine Advice

Yields:

About 30 cookies
Enjoy your Almond-Cherry Thumbprint Cookies!
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Course; Coockies / Biscuit / Fruit / Nuts