Thumbprint Cookies

You can never have too many hor d'oeuvre recipes, so give Thumbprint Cookies a try. This recipe makes 24 servings with 114 calories, 2g of protein, and 7g of fat each. For 17 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up light brown sugar, jelly, kosher salt, and a few other things to make it today. This recipe from Shugary Sweets has 410 fans. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes about 22 minutes. Taking all factors into account, this recipe earns a spoonacular score of 15%, which is not so tremendous. Thumbprint Cookies, Thumbprint Cookies, and Thumbprint Cookies are very similar to this recipe.

Servings: 24

Preparation duration: 10 minutes

Cooking duration: 12 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large mixing bowl, blend butter, sugar, egg yolk and almond extract. Add in flour and salt until completely combined. Shape dough into 1 inch balls. In a small bowl, whisk egg white until frothy. Place chopped nuts into a separate small bowl.Dip each ball into egg white then roll in nuts (pressing gently so they stick). Place on a parchment paper lined baking sheet. Using thumb, gently press the center of each cookie to make an indent. Place about a teaspoon of jelly into each indent.Bake in a 350 degree oven for 12-14 minutes, until nuts begin to brown. Cool completely. Store in airtight container at room temperature for about 5 days. ENJOY.

 

Step by step:

1. In a large mixing bowl, blend butter, sugar, egg yolk and almond extract.

2. Add in flour and salt until completely combined. Shape dough into 1 inch balls. In a small bowl, whisk egg white until frothy.

3. Place chopped nuts into a separate small bowl.Dip each ball into egg white then roll in nuts (pressing gently so they stick).

4. Place on a parchment paper lined baking sheet. Using thumb, gently press the center of each cookie to make an indent.

5. Place about a teaspoon of jelly into each indent.

6. Bake in a 350 degree oven for 12-14 minutes, until nuts begin to brown. Cool completely. Store in airtight container at room temperature for about 5 days. ENJOY.

Nutrition Information:

covered percent of daily need

 

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