Preheat oven to 325°F. Have ready two parchment lined baking
sheets. In electric mixer fitted with the paddle attachment, beat
together butter, 1/2 c sugar on medium speed until light and
fluffy, about 3 minutes. Add egg yolk and vanilla and beat well.
Whisk together flour and salt, and add to mixture, beating on
low until combined.
Combine almonds with remaining 2 T sugar. Form dough into 1
inch balls and dip in egg white, then almond and sugar mixture.
Make a deep indentation in the center of each ball with your finger.
Transfer to baking sheet.
Bake for 10 minutes, remove from oven, and press down centers
again. Rotate sheets and bake until golden brown, 8-10 minutes
more.
Remove from oven and place on wire rack to cool slightly. Fill
centers with about 1 t of jam.
Originally Submitted
1/8/2011
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