Submitted by: Sugar | Date Added: 21 Oct 2009
Listed in: Nuts and seeds / Almonds

1 cup (2 sticks) butter, softened
1 cup sugar
2 egg yolks
2 teaspoons grated lemon peel (optional)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
2 1/2 cups all-purpose flour
1 1/4 cups toasted slivered almonds, chopped, divided
No-stick cooking spray
About 1/2 cup apricot or raspberry preserves
Powdered sugar (optional)

In mixer bowl, beat together butter and sugar until creamy. Add egg yolks, lemon peel (if desired), vanilla, almond extract and salt; beat well. Mix in flour and 1/4 cup of the almonds until blended. Gather into a ball; cover and refrigerate 1 hour. Heat oven to 375 degrees. Lightly coat baking sheet with no-stick cooking spray or line with parchment paper. Shape dough to form 1-inch balls; roll into remaining 1 cup almonds to coat lightly. Place 2 inches apart on baking sheet. Using your thumb or a wooden spoon handle, make a depression in each cookie. Fill each with scant 1/2 teaspoon preserves. Bake 20 to 25 minutes or until golden brown. Cool on baking sheet 5 minutes; sprinkle with powdered sugar, if desired. Transfer to wire racks; cool completely. Store in airtight container.

This recipe currently has 0 comments. Add your own comment in the right hand menu.