Almond Thumbprint Cookies

  • Prep 30 min
  • Total 60 min
  • Servings 36

Ingredients

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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • Any flavor of jam or jelly can be substituted for the strawberry curd.

Nutritional Information

Nutrition Information

Nutrition Facts

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

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