Buttery almond meltaways

 

Tis' the season for all things sweet, buttery, jam filled and delicious.... Am I right?

I was stuck at home this afternoon and decided to try a new recipe. I found it in a 2007 Betty Crocker Christmas cookie magazine.

Such simple ingredients took only a few minutes to mix together, and in no time at all the smell of thumbprint cookies baking on a cold winter's day filled the air.

This is a really fun recipe to make with your kids, as you can have them stamp their tiny thumbs into the cookies to make room for the sweet jam filling.

 

Have a lovely day!

 

 

Recipe:

1 cup butter, softened

1/2 cup powdered sugar

2 cups all purpose flour

1/2 teaspoon salt

1 teaspoon vanilla

1 cup chopped nuts (almonds, pistachios, or walnuts)

1 small jar of your favorite flavored jam (I used sugar free strawberry, and peach mango orange)

2 tablespoons powdered sugar (for garnish)

 

 

Mix together butter and powdered sugar. Stir in flour, salt, vanilla and nuts.

Shape dough into 11/4 inch balls about 1 inch apart on a baking sheet.

Press your thumb three-quarters of the way down into the dough, to make an indentation for the jam.

Bake the cookies 15-17 minutes (until set, but not yet browned)

Remove cookies onto a cooling rack, and re-press thumb prints as they have puffed up a bit.

Cool completely, then add jam filling to the centers.

Sprinkle with powdered sugar over jam filled centers.

 

 

Makes about 2 dozen