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Linzer Thumbprints

Author/Submitted by: Seattle Times
Servings: 30
Categories: Cookies / Desserts

1/2  cup  sliced almonds
1/2  cup  unsalted butter, room temperature
1/2  cup  dark brown sugar
1    egg
1    egg yolk
1/2  teaspoon  almond extract
1 3/4  cups  flour
1 1/2  teaspoons  cinnamon
1/2  teaspoon  salt
1  tablespoon  lemon peel, finely grated
1/3  cup  cherry jam

1. Grind the almonds until almost a powder in a food processor. Set aside. 2. In the large bowl of an electric mixer beat the butter until creamy. Add the brown sugar and beat until completely blended, about 1 minute. Beat in the egg, egg yolk and almond extract. 3. Sift together the flour, cinnamon, nutmeg and salt. Slowly add to the creamed mixture in 3 additions, beating well after each addition, until completely blended. Scrape down the sides of the bowl occasionally. Blend in the almonds and lemon peel by hand. The dough will feel sticky; let stand 10 minutes before using. 4. Shape the dough into balls that are slightly smaller than 1 inch, as this dough will spread. Place on ungreased baking sheets. Make an indentation in the center of each with your thumb and fill with about 1/4 teaspoon of the cherry jam. 5. Bake in a preheated 350-degree oven 12 minutes. Let cool a few minutes before removing to wire racks.

The cookies can be frozen with or without the jelly filling.

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