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Jeweled Thumbprints

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."

This Kitchen Approved Recipe has an average star rating of 4.3 Rate/Review | Read Reviews (5)

Prep Time:
20 Min
Cook Time:
15 Min
Ready In:
35 Min

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Original Recipe Yield 36 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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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed on Dec. 30, 2006 by RNKPFANNY   view full review
Made these for the holidays. When they are fresh they are a little tough, but had one today (a...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Feb. 16, 2010 by KRICKYR   view full review
A good cookie that holds its shape well during baking. I did have to "re-indent" the center,...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Nov. 27, 2007 by ALICEWORKMAN79   view full review
I Made these last year for the holidays and everyone loved them. I used a bunch of different...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Dec. 24, 2011 by chrissis   view full review
Wonderful! I used unsalted butter and used royal icing instead of jam. I also hand blended...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Feb. 3, 2012 by sarasarasara   view full review
YUM yummmmm I am eating one of these right now!!! I have made these twice. It worked out...

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