Monday, November 30, 2009

Strawberry & Almond Thumbprint Cookies

1 pouch 16.5 oz. sugar cookie mix
1/2 C. butter or margarine, softened
1 egg
4 T. flour
1 1/2 tsp. almond extract
1/3 C. strawberry jam
1/2 C. white vanilla baking chips
1/4 C. sliced almonds
Red or green sugar, if desired

Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, extract, and flour until dough forms.

Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation. Top with sliced almonds.

Bake 8 to 10 minutes or until edges are light golden brown. Cool 5-10 minutes; remove from cookie sheet to wire rack.

In small microwave-safe bowl, microwave baking chips on high 1 to 2 minutes or until chips are just melted. Stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies. Sprinkle with colored sugar.

For a decadent twist, try one of these variations:
1. Rum extract in place of almond extract and apricot jam in place of strawberry
2. Brandy extract in place of almond and apple butter in place of jam
3. Cherry extract for almond, nutella in place of the jam
4. Vanilla extract in place of almond, and mixed berry jam in place of strawberry

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