Strawberry & Almond Thumbprint Cookies



1. Preheat oven to 350.

2. In a large mixing bowl on low speed beat margarine and sugar until fluffy.

3.Add yolks, almond extract and salt until blended. Add all flour at once and

beat together on low speed 2 minutes, scraping bowl often.

4. In a small bowl beat whites slightly. Roll dough into balls. Dip balls in the

egg whites and roll in the almonds. Place on baking sheets sprayed with non-stick

cooking spray. Press thumb deeply to form thumbprint.

5. Bake 350 for 10 - 13 minutes. Cool on wire racks. Fill cookies with 1/2 teaspoon

strawberry preserves. Makes 3 dozen
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