PASSOVER ALMOND THUMBPRINT COOKIES
These delicate little almond cookies, from "Gourmet" (April 2006), are really delicious. They don't taste like Passover cookies and are good enough to eat year-round. The contrast between the crisp cookie and gooey-sweet jam is pretty addictive; you may want to double the recipe. You can substitute a whole almond for the jam, if you prefer. If you like marzipan, you'll love these! And they are quick to whip up. Dough requires 1/2 hour to chill.
Provided by blucoat
Categories Drop Cookies
Time 40m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground. (Be careful not to grind to a paste.) Transfer to a bowl and stir in butter, egg, and extracts until combined well. Chill dough, covered, until firm, about 30 minutes.
- While dough chills, put oven rack in middle position and preheat oven to 350°F.
- Drop level tablespoons of dough 1 inch apart onto 2 ungreased baking sheets. Roll dough into balls, then chill until slightly firm, about 10 minutes. Make a 1/2-inch-wide (1/3-inch-deep) indentation in center of each ball using your thumb, index finger, or the rounded end of a wooden spoon. Fill each indentation with 1/4 teaspoon jam and bake, 1 sheet at a time, until tops are pale golden and undersides are golden, 14 to 18 minutes. Transfer cookies to a rack and cool completely.
Nutrition Facts : Calories 89.8, Fat 6.3, SaturatedFat 2.7, Cholesterol 19, Sodium 29.5, Carbohydrate 7.6, Fiber 0.5, Sugar 6.6, Protein 1.3
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