Almond Thumbprint Cookies

Almond Thumbprint Cookies

Curd provides a simple addition to these delicious little almond cookies that's ready in an hour. Perfect dessert to be served at your next party!

Prep Time

30

Minutes

Total Time

1:00

Hr:Mins

Makes

 

About 3 dozen cookies

1/4
cup packed brown sugar
1/4
cup shortening
1/4
cup butter or margarine, softened
1/2
teaspoon vanilla
1
egg yolk
1
cup Gold Medal® all-purpose flour
1/4
teaspoon salt
1
egg white
1/2
cup finely chopped almonds
About 6 tablespoons strawberry, lemon or lime curd
  1. 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.
  2. 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.
  3. 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.
Makes About 3 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Any flavor of jam or jelly can be substituted for the strawberry curd.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 70
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 1g,),
  • Cholesterol 10mg;
  • Sodium 30mg;
  • Total Carbohydrate 7g
    • (Dietary Fiber 0g,
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.