Pomegranate Jelly Almond Thumbprints Recipes

POMEGRANATE JELLY ALMOND THUMBPRINTS

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.

RASPBERRY-ALMOND THUMBPRINT COOKIES

Steps:

• In a large bowl, cream butter, sugar and extract until light and fluffy, 5-7 minutes. Add flour and mix well. Chill for 1 hour., Preheat oven to 350°. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each; fill each with 1/4 teaspoon jam. Bake until the edges are lightly browned, 13-16 minutes. Remove to wire racks to cool completely., For glaze, in a small bowl, combine confectioners' sugar, extract and water. Drizzle over cookies.

POMEGRANATE JELLY ALMOND THUMBPRINTS

Steps:

• Preheat oven to 350 degrees F. Line baking sheets with parchment paper or leave ungreased.
• Combine flour and salt in a bowl; 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. Mix to combine. Add vanilla and egg yolks. Mix to combine. 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.

ALMOND BUTTER-JAM THUMBPRINTS

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.

RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
• Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
• In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.