ALMOND BUTTER-JAM THUMBPRINTS

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Almond Butter-Jam Thumbprints image

Since almond butter and strawberry jam are baked into these thumbprints, eating them for both breakfast or a treat is perfectly acceptable.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h

Yield 48

Number Of Ingredients 12

3/4 cup almond butter (not almond paste)
1/2 cup butter or margarine, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/2 teaspoon almond extract
1 egg
1 1/2 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unblanched whole almonds, finely chopped
1/2 cup strawberry jam

Steps:

  • Heat oven to 350°F. Spray 2 cookie sheets with cooking spray. In large bowl, beat almond butter, butter, brown sugar and granulated sugar with electric mixer on medium speed 1 minute or until light and fluffy. Beat in almond extract and egg until blended. On low speed, beat in flour, baking powder, baking soda and salt until soft dough forms.
  • In small bowl, place almonds. Shape dough into 1-inch balls; roll in almonds. On cookie sheets, place balls 2 inches apart.
  • Bake 8 to 10 minutes or until edges are almost set. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Bake 5 minutes longer or until edges are browned and set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • Place strawberry jam in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze bag gently to pipe jam into indentation in each cookie.

Nutrition Facts : Calories 86, Carbohydrate 9 g, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 71 mg

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