Search
by Ingredient

Almond Thumbprint Cookies - 1986 Winner

StarStarStarStarHalf star

Your rating

Recipe

.

 

Yield

48 servings

Prep

30 min

Cook

15 min

Ready

45 min
Low Cholesterol, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 cups all-purpose flour
sifted
Camera
½ cup sugar
Camera
¼ teaspoon salt
Camera
1 cup butter
Camera
¾ cup almonds
grated, unblanched
* Camera
2 teaspoons vanilla extract
Camera
Frosting
6 tablespoons butter
Camera
cup light cream (half&half)
Camera
cup brown sugar
packed
* Camera
2 cups powdered sugar
Camera
½ teaspoon vanilla extract
Camera
1 x pistachio nuts
chopped, for garnish
* Camera

Ingredients

Amount Measure Ingredient Features
473 ml all-purpose flour
sifted
Camera
118 ml sugar
Camera
1.3 ml salt
Camera
237 ml butter
Camera
177 ml almonds
grated, unblanched
* Camera
1E+1 ml vanilla extract
Camera
Frosting
9E+1 ml butter
Camera
79 ml light cream (half&half)
Camera
158 ml brown sugar
packed
* Camera
473 ml powdered sugar
Camera
2.5 ml vanilla extract
Camera
1 x pistachio nuts
chopped, for garnish
* Camera

Directions

  1. Heat oven to 350℉ (180℃). 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.

  1. 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.

  1. 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.

  1. Fill depressions in cookies with butterscotch frosting and sprinkle frosting with nuts.


* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 21g (0.7 oz)
Amount per Serving
Calories 9552% from fat
 % Daily Value *
Total Fat 6g 8%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 50mg 2%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 3% Vitamin C 0%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe