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Recipe: 1986 Winner Almond Thumbprint Cookies
Similar Categories: 1986, Winner, Almond, Thumbprint, Cookies
Yield: 60 Servings
--COOKIES-
2 c Sifted all-purpose flour
1/2 c Sugar
1/4 ts Salt
1 c Butter
3/4 c Grated unblanched almonds
2 ts Vanilla
--FROSTING-
6 tb Butter
1/3 c Half-and-half
2/3 c Packed brown sugar
2 c Confectioners' sugar
1/2 ts Vanilla
Chopped pistachio nuts
For garnish
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.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: 1986, Winner, Almond, Thumbprint, Cookies
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