POMEGRANATE JELLY ALMOND THUMBPRINTS
Make and share this Pomegranate Jelly Almond Thumbprints recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 30m
Yield 4-5 Dozen Cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Line baking sheets with parchment paper or leave ungreased.
- Combine flour and salt in a bowl and set aside.
- Combine almonds and 1/3 cup of sugar in a food processor fitted with a metal blade.
- Pulse until finely ground. (Be careful not to grind to a paste).
- Combine butter and remaining sugar in a medium bowl.
- Cream together until light and fluffy.
- Add ground almond and sugar mixture combine to mix.
- Add vanilla and egg yolks combine to mix.
- Mix in flour.
- Roll dough into walnut-size balls and place 2 inches apart on baking sheets.
- Dip your thumbs in flour and use to make a deep indentation in center of each cookie.
- Whisk egg whites to loosen them and then brush outside of each cookie with egg white.
- Scatter a few chopped almonds on outer edge of each cookie if desired.
- Fill each center with 1/2 teaspoon of jelly.
- Bake until edges are golden brown, 15 to 18 minutes.
- Remove from oven.
- If needed, immediately add another 1/4 teaspoon of jelly to each cookie.
- Let stand for 3 to 4 minutes.
- Transfer to cooling racks with a thin metal spatula.
- Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 1206.4, Fat 69.7, SaturatedFat 31.6, Cholesterol 227.8, Sodium 352.6, Carbohydrate 133.5, Fiber 7.1, Sugar 68.1, Protein 18.8
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