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Almond Thumbprint Cookies - 1986 Winner

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Recipe Cooking TimePreparation30 minutes
Cooking15 minutes
Ready In45 minutes
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Ingredients

2 cups flour, all-purpose sifted
1/2 cup sugar
1/4 teaspoon salt
1 cup butter
3/4 cup almonds grated, unblanched
2 teaspoons vanilla extract
Frosting
6 tablespoons butter
1/3 cup cream, half and half
2/3 cup brown sugar packed
2 cups powdered sugar
1/2 teaspoon vanilla extract
1 x pistachio nuts chopped, for garnish

Directions

1. 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.

2. 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.

3. 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.

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

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Review
terrilynnn

Member Review

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Poppyseed Chicken

This is a dish kids will love. My 14 year old stepson would give this 10 stars. It is a good dinner when you don't want to spend much time cooking and have children.

Reviewed by terrilynnn