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Almond Thumbprint Cookies
2 Cups Sifted all-purpose flour
1/2 Cup Sugar
1/4 Teaspoon Salt
1 Cup Butter
3/4 Cup Grated unblanched almonds
2 Teaspoons Vanilla
6 Tablespoons Butter
1/3 Cup Half-and-half
2/3 Cup Packed brown sugar
2 Cups Confectioners' sugar
1/2 Teaspoon Vanilla
Chopped pistachio nuts
For garnish
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Preparation time: 45 minutes Baking time: 16 minutes
Heat oven to 350 degrees. For cookies, sift flour, sugar and salt into bowl. Cut
in 1 cup butter with pastry blender until mixture resembles coarse crumbs. Blend
in almonds and vanilla. Work mixture with fingers until a ball of dough is
formed. Then shape into 1-inch balls.
Place balls on greased cookie sheets; make a depression in center of each
cookie. Bake about 8 minutes; remove from oven. Dent again and bake about 8
minutes longer; cool.
For frosting, blend 6 tablespoons butter, half-and-half and brown sugar in
saucepan. Boil 2 minutes, stirring constantly; remove from heat. Cool about 15
minutes, then stir in confectioners' sugar and vanilla. Beat until smooth and
thick.
Fill depressions in cookies with butterscotch frosting and sprinkle frosting
with nuts.
Makes 60 cookies
http://www.nancyskitchen.com
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