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Almond Thumbprint Cookies - 1986 Winner

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Submitted by lowel

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YIELD

48 servings

PREP

30 min

COOK

15 min

READY

45 min

Ingredients

2 473
CUPS ML ALL-PURPOSE FLOUR
sifted
½ 118
CUP ML SUGAR
¼ 1.3
TEASPOON ML SALT
1 237
CUP ML BUTTER
¾ 177
CUP ML ALMONDS
grated, unblanched *
2 1E+1
TEASPOONS ML VANILLA EXTRACT
Frosting
6 9E+1
TABLESPOONS ML BUTTER
79
158
CUP ML BROWN SUGAR
packed *
2 473
CUPS ML POWDERED SUGAR
½ 2.5
TEASPOON ML VANILLA EXTRACT
1 1
X X PISTACHIO NUTS
chopped, for garnish *

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

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Nutrition Facts

Serving Size 21g (0.7 oz)
Amount per Serving
Calories 95 52% 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?
Low Cholesterol, Trans-fat Free, Low Sodium
 

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