Your kids will love to lend a hand (or a thumb!) when making these fun and delicious cookies.
- Cook Time
- Prep Time
- 36 CookiesServings
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sugar
- 2 egg yolks
- 2 teaspoons grated lemon peel (optional)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon salt
- 2½ cups all-purpose flour
- ¼ cup plus 1 cup chopped almonds, roasted*
- ½ cup apricot or raspberry preserves
- Confectioners sugar (optional)
1. Preheat oven to 375°F.
2. Cream butter and sugar using an electric mixer. Add egg yolks, lemon peel (if desired), vanilla extract, almond extract and salt; beat until smooth and fluffy.
3. Mix in flour and ¼ cup almonds, stirring just until blended. Gather into a ball; cover and refrigerate 1 hour.
4. Lightly coat a baking sheet with non-stick spray or line with baking paper.
5. Shape dough to form 1-inch balls; roll into remaining 1 cup almonds to coat lightly.
6. Place 2 inches apart on baking sheet. Using your thumb or a wooden spoon handle, make a depression in each cookie.
7. Fill each with scant ½ teaspoon preserves. Bake in a 375°F oven for 20 to 25 minutes or until golden brown.
8. Cool on baking sheet 5 minutes; sprinkle with confectioners sugar, if desired. Transfer to wire racks; cool completely. Store in airtight container.
*To roast chopped almonds, spread in an ungreased baking pan. Place in 350°F oven and bake 5 to 6 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven.
Source: Almond Board of California