Almond Thumbprint Cookies - 1986 Winner
.
Yield
48 servingsPrep
30 minCook
15 minReady
45 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
sifted |
|
| ½ | cup |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
butter
|
|
| ¾ | cup |
almonds
grated, unblanched |
*
|
| 2 | teaspoons |
vanilla extract
|
|
| Frosting | |||
| 6 | tablespoons |
butter
|
|
| ⅓ | cup |
light cream (half&half)
|
|
| ⅔ | cup |
brown sugar
packed |
*
|
| 2 | cups |
powdered sugar
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | x |
pistachio nuts
chopped, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
sifted |
|
| 118 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
butter
|
|
| 177 | ml |
almonds
grated, unblanched |
*
|
| 1E+1 | ml |
vanilla extract
|
|
| Frosting | |||
| 9E+1 | ml |
butter
|
|
| 79 | ml |
light cream (half&half)
|
|
| 158 | ml |
brown sugar
packed |
*
|
| 473 | ml |
powdered sugar
|
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | x |
pistachio nuts
chopped, for garnish |
*
|
Directions
- 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.
- 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.
