These... are just awesome. I made them for our church Christmas party, and a bunch came back home with me after. This is not a good thing. I had a resolution to maintain my weight throughout the holidays. I'm worried now. These things are addicting. Try this recipe at your own risk.
Raspberry Almond Thumb Prints
1/2 C butter, softened
1/2 C sugar
1 large egg, separated
1 tsp vanilla
1 1/4 C flour
2/3 C sliced blanched almonds, coarsely chopped
Raspberry jam
1/2 C butter, softened
1/2 C sugar
1 large egg, separated
1 tsp vanilla
1 1/4 C flour
2/3 C sliced blanched almonds, coarsely chopped
Raspberry jam
Beat butter with an electric mixer until creamy; gradually add sugar. Add egg yolk and vanilla, beating until blended. Stir in flour. Dough will be crumbly, but easily pressed together. Form into a ball, wrap in plastic-wrap and refrigerate 3 hours.
Let dough stand for a few minutes at room temperature. Shape into 24 balls (3/4" or so. I used the small Pampered Chef scoop.. yes, I admit, I love those things, nearly to obsession.) Lightly beat egg whites. Dip each ball into egg white then roll in almonds, pressing firmly. Place on lightly greased pans, 1" apart. Press an indentation in the center of each with your thumb, and fill with 1/4 tsp raspberry jam.
Bake at 350 for 15 minutes or until lightly browned. Cool on wire racks. Try not to eat more than a dozen in one sitting.
Let dough stand for a few minutes at room temperature. Shape into 24 balls (3/4" or so. I used the small Pampered Chef scoop.. yes, I admit, I love those things, nearly to obsession.) Lightly beat egg whites. Dip each ball into egg white then roll in almonds, pressing firmly. Place on lightly greased pans, 1" apart. Press an indentation in the center of each with your thumb, and fill with 1/4 tsp raspberry jam.
Bake at 350 for 15 minutes or until lightly browned. Cool on wire racks. Try not to eat more than a dozen in one sitting.
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