BEST THUMBPRINT COOKIES RECIPE RECIPES

Steps:

• Pulse the almonds in a food processor until coarsely ground; set aside. In the bowl of a mixer fitted with the paddle attachment, cream the butter, vegetable oil, granulated sugar, powdered sugar, egg and almond extract on medium speed until fluffy, about 2 minutes. Add the flour, ground almonds, baking soda, salt and cream of tartar and mix well. Cover with plastic wrap and refrigerate the dough until firm, at least 1 hour or overnight. Scoop rounded tablespoonfuls of dough and roll into smooth round balls. Place 2 inches apart on 2 ungreased baking sheets. Refrigerate 1 hour before baking. Preheat the oven to 350 ̊. Bake the cookies until just barely turning brown, 14 to 16 minutes. (Don’t overbake!) Remove from the oven, then gently press the back of a measuring spoon into the center of each cookie to make an indentation. Remove the cookies to a rack to cool completely. Dust the cookies with powdered sugar. Whisk the raspberry jam until smooth. Spoon about 3/4 teaspoon jam into the center of each cookie.

Steps:

• Preheat oven to 350 degrees. Blend flour and salt in a bowl. Set aside.
• In a separate mixer, whip butter, that has been at room temperature, until light and fluffy.
• Add the sugar, and blend until light and fluffy. Add in the egg yolk and blend. Add the vanilla and blend.
• Add in the flour and salt mixture and beat until blended. If adding the nuts, add them next and blend until it forms a dough ball. This is easier with a Kitchen Aid blender.
• With the dough, take small teaspoon size portions and roll them into little balls. Place on a greased cookie sheet (or parchment-lined cookie sheet). Make them small and space them on the cookie sheets (they grow when they cook!).
• Into each ball on the cookie sheet, indent it with your thumb or finger (or even knuckle).
• Bake them in a preheated 350 degree oven for about 10 minutes.
• Take them out of the oven. They will have puffed up a bit and the indentation will be fairly lost at this point. Again, indent the cookies with the back of a spoon this time, while still hot. Place whatever filling you would like (about a 1/2 teaspoon in each cookie).
• Return them to the oven and bake an additional 10 minutes, or until they are golden brown on the rims of the cookies (the fillings might even "bubble" a bit, but that is ok).
• *Any favorite jam, jelly, or filling can be used in these cookies. The ones shown here, are apricot and strawberry preserves. Jellies tend to be more "runny" but will still work as well... depends on what you like and what you have on hand, but it is only limited to your imagination and tastes! Make this recipe your own by adding whatever your family likes. :) Seriously good cookies! And like I said, you might want to double this recipe because they do not last long at all! :)