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Jeweled Thumbprints

SUBMITTED BY: Maria Debono

"When I moved here from Malta more than 20 years ago, a kind neighbor lady took me under her wing and baked many cookies for me. This is one of her recipes that I treasure."
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 3.5 star rating.
Read Reviews (2)
PREP TIME  20 Min
COOK TIME  15 Min
READY IN  35 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS

  • 3/4 cup butter (no substitutes), softened
  • 3/4 cup confectioners' sugar
  • 1 egg yolk
  • 1/2 teaspoon almond extract
  • 1 3/4 cups all-purpose flour
  • 1/2 cup raspberry or apricot preserves

DIRECTIONS

  1. In a mixing bowl, cream butter and sugar. Beat in egg yolk and extract. Gradually add flour. Cover and refrigerate for 2 hours or until easy to handle. Roll into 3/4-in. balls. Place 1 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Bake at 350 degrees F for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool. Fill with preserves.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 27, 2007 by ALICEWORKMAN79
I Made these last year for the holidays and everyone loved them. I used a bunch of different... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 30, 2006 by RNKPFANNY
Made these for the holidays. When they are fresh they are a little tough, but had one today (a... MORE


 
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