THUMBPRINT COOKIES
Nancy Powell
2½ c. all-purpose flour
¼ tsp. salt
¾ c. sugar
1 tsp. vanilla
1 jar of jam or preserves
¼ tsp. baking soda
1 c. unsalted butter, room temperature
1 large egg
2 egg whites
1 c. blanched almonds
2 Tbs. sugar, finely ground
Preheat oven to 350°F. Line 2 large cookie sheets with parchment paper. Position one over rack at the top of the oven and one close to the bottom.
In a large bowl, combine flour, baking soda and salt. Set aside. In large mixer bowl, combine butter and sugar. Beat at medium until fluffy, about 2 minutes. Add egg and vanilla and beat until well mixed. With mixer on low, add the flour mixture. Beat until combined. Roll dough into 1-inch balls. Beat the egg whites and grind the almonds until very fine. Add 2 Tbs. sugar. Dip the dough balls into egg whites and then into ground almonds. Place dough balls 1 inch apart on cookie sheet. Make a deep indention in the center of each ball using your finger or the top o...