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Recipe: Almond Thumbprint Cookies
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Almond Thumbprint Cookies
2
cup
Sifted all-purpose flour
1/2
cup
Sugar
1/4
tsp
Salt
1
cup
Butter
3/4
cup
Grated unblanched almonds
2
tsp
Vanilla
frosting---
6
tbl
Butter
1/3
cup
Half-and-half
2/3
cup
Packed brown sugar
2
cup
Confectioners' sugar
1/2
tsp
Vanilla
Chopped pistachio nuts
For garnish
Method :
* Preparation Time: 45 minutes
* Baking Time: 16 minutes
* 1. Heat oven to 350 degrees. For cookies, sift flour, sugar and
salt into bowl. Cut in 1 cup butter with pastry blender until mixture
resembles coarse crumbs. Blend in almonds and vanilla. Work mixture
with fingers until a ball of dough is formed. Then shape into 1-inch
balls.
* 2. Place balls on greased cookie sheets; make a depression in
center of each cookie. Bake about 8 minutes; remove from oven. Dent
again and bake about 8 minutes longer; cool.
* 3. For frosting, blend 6 tablespoons butter, half-and-half and
brown sugar in saucepan. Boil 2 minutes, stirring constantly; remove
from heat. Cool about 15 minutes, then stir in confectioners' sugar
and vanilla. Beat until smooth and thick.
* 4. Fill depressions in cookies with butterscotch frosting and
sprinkle frosting with nuts.
2
cup
Sifted all-purpose flour
1/2
cup
Sugar
1/4
tsp
Salt
1
cup
Butter
3/4
cup
Grated unblanched almonds
2
tsp
Vanilla
frosting---
6
tbl
Butter
1/3
cup
Half-and-half
2/3
cup
Packed brown sugar
2
cup
Confectioners' sugar
1/2
tsp
Vanilla
Chopped pistachio nuts
For garnish
Method :
* Preparation Time: 45 minutes
* Baking Time: 16 minutes
* 1. Heat oven to 350 degrees. For cookies, sift flour, sugar and
salt into bowl. Cut in 1 cup butter with pastry blender until mixture
resembles coarse crumbs. Blend in almonds and vanilla. Work mixture
with fingers until a ball of dough is formed. Then shape into 1-inch
balls.
* 2. Place balls on greased cookie sheets; make a depression in
center of each cookie. Bake about 8 minutes; remove from oven. Dent
again and bake about 8 minutes longer; cool.
* 3. For frosting, blend 6 tablespoons butter, half-and-half and
brown sugar in saucepan. Boil 2 minutes, stirring constantly; remove
from heat. Cool about 15 minutes, then stir in confectioners' sugar
and vanilla. Beat until smooth and thick.
* 4. Fill depressions in cookies with butterscotch frosting and
sprinkle frosting with nuts.
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Almond, Thumbprint, Cookies
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