Raspberry Almond Thumbprints
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Egg||1 Large, separated|
|Vanilla extract||1 Teaspoon|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Sliced blanched almonds||2⁄3 Cup (10.67 tbs), coarsely chopped|
|Seedless raspberry jam||2 Tablespoon|
|Sifted powdered sugar||2 Tablespoon|
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
Add egg yolk and vanilla, beating until blended.
Stir in flour. (Dough will be crumbly but easily presses together.)
Form dough into a ball; cover and chill 3 hours.
Let dough stand at room temperature 5 minutes.
Shape into 24 (1") balls.
Lightly beat egg white.
Dip each ball into egg white; roll in almonds, pressing firmly.
Place balls 1" apart on lightly greased baking sheets.
Make an indentation with your thumb in center of each cookie.
Fill with about 1/4 teaspoon raspberry jam.
Bake at 350° for 15 to 17 minutes or until lightly browned.
Remove to wire racks to cool.
Cut a small circle out of wax paper to fit over jam center.
Place wax paper on jam, and dust with powdered sugar: remove wax paper circle.
Repeat procedure with remaining cookies and powdered sugar.