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Jam-Filled Pine Nut Cookies
cup butter or margarine, softened
teaspoon almond extract
cups Gold Medal™ all-purpose flour
cups pine nuts
cup strawberry jam
cup apricot or fig jam
In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in egg yolks and almond extract. On low speed, beat in flour and salt until blended. Cover; refrigerate 1 hour.
Heat oven to 350°F. Shape dough into 1-inch balls. In small bowl, slightly beat egg whites. Dip each ball in egg whites; roll in pine nuts, pressing to adhere. On ungreased cookie sheets, place balls 2 inches apart. Press thumb in center of each ball to make indentation.
Bake 13 to 15 minutes or until light brown. Cool 2 minutes; remove from cookie sheets to cooling racks. While still warm, press centers of cookies with thumb. Cool completely. Spoon about 1/2 teaspoon jam into each indentation.
Fill these thumbprint cookies with your favorite jam or an assortment of jams in festive colors.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1/2 Starch; 1/2 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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