I Love to Bake!
The Holiday baking begins with Polish
Thumbprint Cookies, an easy
cookie that looks impressive.
2 1/2 cups all-purpose flour
1/2 teas. baking powder
1/4 teas. salt
1 cup unsalted butter, softened
1/4 cup sugar
1/4 cup honey
1 large egg
1/2 teas. almond extract
1 cup finely chopped blanched almonds
apricot and raspberry preserves
Preheat oven to 375 degrees.
Lightly butter baking pans.
In a medium bowl, stir together
flour, baking powder & salt.
In a large bowl with an electric mixer
set at medium-high, beat together butter,
sugar and honey until light and fluffy.
Beat in the egg and the the almond
extract. In 3 additions, beat in the flour
mixture, mixing well after each addition.
Shape the dough into balls that are
about 1" in diameter. Roll each ball
in the chopped almonds until coated
and place 1 1/2" apart on baking sheet.
Use your knuckle or your thumb to make
a deep indentation in the center of each
cookie. Fill each indentation with 1/2 teas.
of the preserves.
Bake for 10 minutes or until the cookies
turn golden. Cool for 2 to 4 minutes and
transfer to a wire rack with a metal spatula
and cool completely.
When cool, store cookies in an airtight
container with waxed paper between the
layers. They freeze well.
I serve them with a light
dusting of confectioners sugar.