Pomegranate Jelly Almond Thumbprints

Name: Pomegranate Jelly Almond Thumbprints
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-5 Dozen Cookies
Ingredients: 473.18 ml all-purpose flour; 2.46 ml salt; 354.88 ml slivered almonds (6 ounces); 157.80 ml granulated sugar, divided; 236.59 ml unsalted butter, softened; 7.39 ml pure vanilla extract; 2 large eggs, separated; 78.78 ml slivered almonds, finely chopped, for garnish (optional); 177.44 ml pomegranate jelly; confectioners' sugar, for garnish (optional)

Submitted by Charlotte J

"This jelly filled cookie topped with ground almond makes a festive cookie tray at Christmas."

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photo by SashasMommy

Ready In:: 30mins
Ingredients:: 10
Yields:: 4 Dozen Cookies

ingredients

473.18 ml all-purpose flour
2.46 ml salt
354.88 ml slivered almonds (6 ounces)
157.80 ml granulated sugar, divided
236.59 ml unsalted butter, softened
7.39 ml pure vanilla extract
2 large eggs, separated
78.78 ml slivered almonds, finely chopped, for garnish (optional)
177.44 ml pomegranate jelly
confectioners' sugar, for garnish (optional)

directions

Preheat oven to 350 degrees.
Line baking sheets with parchment paper or leave ungreased.
Combine flour and salt in a bowl and set aside.
Combine almonds and 1/3 cup of sugar in a food processor fitted with a metal blade.
Pulse until finely ground. (Be careful not to grind to a paste).
Combine butter and remaining sugar in a medium bowl.
Cream together until light and fluffy.
Add ground almond and sugar mixture combine to mix.
Add vanilla and egg yolks combine to mix.
Mix in flour.
Roll dough into walnut-size balls and place 2 inches apart on baking sheets.
Dip your thumbs in flour and use to make a deep indentation in center of each cookie.
Whisk egg whites to loosen them and then brush outside of each cookie with egg white.
Scatter a few chopped almonds on outer edge of each cookie if desired.
Fill each center with 1/2 teaspoon of jelly.
Bake until edges are golden brown, 15 to 18 minutes.
Remove from oven.
If needed, immediately add another 1/4 teaspoon of jelly to each cookie.
Let stand for 3 to 4 minutes.
Transfer to cooling racks with a thin metal spatula.
Dust with confectioners’ sugar if desired.

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Reviews

This is a good cookie... I must have made mine really big because I only had 2 dozen. -- changing my rating to 5 stars at the request of my husband. ;-)

SashasMommy