Thumbprint Cookies
3/4 cup butter, at room temperature
1/4 cup shortening
1/2 cup packed light brown sugar
1 egg, separated
1 tsp vanilla extract
2 cups flour
1/2 tsp salt
1 1/2 cups sliced, blanched almonds, chopped (6 oz)
6 Tbsp seedless strawberry jam, stirred
Preheat oven to 350°F. Line baking sheets with parchment. In bowl with mixer on high beat butter and shortening until shiny, 2 minutes. Reduce speed to medium; beat in sugar until fluffy, 2 minutes. Beat in egg yolk and vanilla. Reduce speed to low; beat in flour and salt. In bowl beat egg white. Roll tablespoonfuls of dough into balls. Coat in egg white; roll in almonds. Put 1" apart on baking sheets. Bake 5 minutes. Remove from oven. Using end of wooden spoon make identation in centers. Bake 12 minutes. Immediately spoon 1/2 tsp. jam into holes. Cool on pans on wire rack.
Yield: 34 cookies
Submitted by SandieLR
Cakes, Cookies, Pies & Desserts
RecipeBox Index
