24.3.10

ALMOND THIMBLE COOKIES

Also known hereabouts as Birds Nest Cookies, I have also seen them as Thumbprints. My recipe came from a tattered Better Homes and Gardens cookbook. There it listed as Almond Thimble Cookies. Sure the Birds Nests from the bakery have raspberry jam in the middle, but it's so short on nuts the nuts are merely implied. I often wondered how did they do that? Well you will need at least a cup of ground nuts for my cookies.

ALMOND THIMBLE COOKIES
1/2 cup butter
1/3 cup sugar
1/4 teaspoon almond extract
1 cup flour
1 egg white, slightly beaten
1 cup almonds, finely chopped
jelly or jam

• In a large bowl, cream butter with sugar until light and fluffy.
• Beat in the almond extract.
• Gradually mix in the flour until the dough just comes together.
• Refrigerate dough for 1 hour.

• Roll dough into 1 inch balls.
• Line a cookie sheet with parchment paper.
• Dip the balls in slightly beaten egg white and roll into the almonds.

• Place the balls 1 inch apart on the parchment lined cookie sheet.
• Gently make an indentation in the center of each dough ball.
• Bake the cookies at 350F for 5 minutes.

• Remove cookies from the oven and quickly indent the centers again.
• Return to the oven and bake for an additional 10-12 minutes.
• Fill hot cookies with jelly or jam. Yield: 22 cookies

Privacy & Cookies

This site uses cookies. By continuing to use this website, you agree to their use. To find out more, including how to control cookies, see here: Cookie Policy

Translate

me

My photo
It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!