Jam & Almond Thumbprints
230g butter, softened 1 cup sugar 2 egg yolks 2 tsp grated lemon peel (optional) 1 tsp vanilla extract 1/4 tsp salt 2 1/2 cups flour 1 1/4 cups cooking nuts, (process more in food processor) non stick cooking spray approx 1/2 cup of your favourite Anathoth Farm jam icing sugar (optional)
In a mixer bowl, beat together butter and sugar until creamy Add egg yolks, lemon peel, vanilla extract, salt; beat well Mix in flour and 1/4 cup of nuts until blended Gather into a ball; cover in plastic wrap and refrigerate 1 hour Heat oven to 190C. Lightly coat baking sheet with non stick spray or line with parchment paper. Shape dough to form 3cm balls; roll into remaining cup of nuts to coat lightly and place on baking sheet Using your thumb or a wooden spoon handle, make a depression in each cookie. Fill with 1/2 teaspoon of Anathoth Farm jam. Bake 20-25 minutes until golden. Cool on baking sheet 5 mins; sprinkle with icing sugar if desired. Transfer to wire racks, cool completely. Store in an airtight container.
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