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Almond Thumbprint Cookies
cup packed brown sugar
cup butter or margarine, softened
cup Gold Medal™ all-purpose flour
cup finely chopped almonds
About 6 tablespoons strawberry, lemon or lime curd
Heat oven to 350°F. Beat brown sugar, shortening, butter, vanilla and egg yolk in medium bowl with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour and salt.
Shape dough into 3/4-inch balls. Beat egg white slightly with fork. Dip each ball into egg white; roll in almonds. Place about 1 inch apart on ungreased cookie sheet. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
Bake 10 to 12 minutes or until light brown. Quickly remake indentations with end of wooden spoon if necessary. Immediately remove from cookie sheet to wire rack. Fill each thumbprint with about 1/2 measuring teaspoon of the strawberry curd.
Any flavor of jam or jelly can be substituted for the strawberry curd.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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