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1986 Winner Almond Thumbprint Cookies

1986 Winner Almond Thumbprint Cookies comes together with All Purpose Flour, Sugar, Salt, Butter, and Unblanched Almonds. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 cup
• 1/2 cup
• 1/4 tsp
• 1 cup
• 3/4 cup
• 2 tsp
• 6 tbsp
• 1/3 cup
• 2/3 cup
• 2 cup
• 1/2 tsp
• Pistachio Nuts

Method (preview)

1. 1

   Preparation time: 45 minutes Baking time: 16 minutes

2. 2

   Heat oven to 350 degrees.

3. 3

   For cookies, sift flour, sugar and salt into bowl.

4. 4

   Cut in 1 cup butter with pastry blender until mixture resembles coarse crumbs.

5. 5

   Blend in almonds and vanilla.

6. 6

   Work mixture with fingers until a ball of dough is formed.

7. 7

   Then shape into 1-inch balls.

8. 8

   Place balls on greased cookie sheets; make a depression in center of each cookie.

9. 9

   Bake about 8 minutes; remove from oven.

10. 10

    Dent again and bake about 8 minutes longer; cool.

11. 11

    3. For frosting, blend 6 tablespoons butter, half-and-half and brown sugar in saucepan. Boil 2 minutes, stirring constantly; remove from heat.

12. 12

    Cool about 15 minutes, then stir in confectioners' sugar and vanilla. Beat until smooth and thick.

13. 13

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

14. 14

    December 4, 1986

15. 15

    Posted to MM-Recipes Digest V3 #340