• Ingredients: 28
  • Serves: 35

Almond thumbprints with fruit preserves.

Ingredients

  • 1/2 cup fruit preserves

COOKIES

  • 2 3/4 cups all purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 1 cup unsalted butter, room temperature
  • 1 1/4 cups sugar
  • 1 large egg
  • 2 tbsps. poppy seeds
  • 2 tsps. grated lemon peel
  • 1 tsp. vanilla extract
  • 1/2 tsp. lemon extract

FILLING

  • 8 oz. cream cheese, room temperature
  • 1/3 cup plus 1 tbsp. sugar
  • 1/2 tsp. lemon extract
  • 1/4 tsp. vanilla extract

Topping

Equipment:

  • cookie sheets lined with parchment or foil; rolling pin.

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Mix flour, powdered sugar, baking powder and salt in medium bowl. Using electric mixer, beat butter, egg yolk and almond mixture in large bowl to blend.

    For this step you will need

  2. Step 2 Beat in vanilla and almond extracts. Mix dry ingredients into butter mixture in 3 additions. Cover dough and refrigerate until firm, about 1 hour.

    For this step you will need

  3. Step 3 Preheat oven to 350°F. With hands, roll 1 generous tablespoonful of dough for each cookie into 1 1/4-inch-diameter ball.

    For this step you will need

  4. Step 4 Place cookies on 2 ungreased baking sheets, spacing 2 inches apart. Make depression in center of each cookie with fingertip or handle of wooden spoon.

    For this step you will need

  5. Step 5 Press back of teaspoon into cookies to re-form depressions. Fill each depression with 1/2 teaspoon preserves.

    For this step you will need

  6. Step 6 Continue baking cookies until light golden brown around edges and on bottom, about 8 minutes longer.
  7. Step 7 Cool on baking sheets 2 minutes. Using metal spatula, transfer cookies to rack and cool completely.

    For this step you will need

Nutrition information

Calories 120 Carbohydrates 14 g (5%)
Fat 7 g (10%) Protein 1 g (3%)
Saturated Fat 3 g (17%) Sodium 24 mg (1%)
Polyunsaturated Fat 1 g Fiber 1 g (2%)
Monounsaturated Fat 2 g Cholesterol 19 mg (6%)