THUMBPRINT COOKIES WITH ALMOND EXTRACT RECIPES

Steps:

• In a large bowl beat butter with a mixer on medium 30 seconds. Add sugar. Beat until combined, scraping sides of bowl as needed. Beat in egg yolks and vanilla until combined. Beat in flour. Chill, covered, 1 hour or until dough is easy to handle.
• Preheat oven to 375°F. Grease a cookie sheet. Shape dough into 1-inch balls. Roll in desired coating. Place balls 1 inch apart on prepared cookie sheet. Using your thumb, make an indent in the center of each ball.
• Bake 10 to 12 minutes or until bottoms are light brown. If centers puff up during baking, re-press with the round side of a measuring teaspoon. Remove cookies; let cool on a wire rack. Before serving, fill centers with desired filling. Makes 30 cookies.

Steps:

• Preheat oven to 350°. In a large bowl, beat butter, sugars and oil until blended. Beat in eggs and extract. Combine flour, baking soda and cream of tartar; stir into butter mixture (dough will be stiff)., Roll into 1-in. balls; place 2 in. apart on ungreased baking sheets. Press with bottom of a glass dipped in water, then in sugar. Bake 10 minutes or until edges are lightly browned.