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TEST KITCHEN APPROVED

Jeweled Thumbprints

Name: Jeweled Thumbprints
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: about 6 dozen
Ingredients: 3/4 cup butter, softened; 3/4 cup confectioners' sugar; 1 large egg yolk; 1/2 teaspoon almond extract; 1-3/4 cups all-purpose flour; 1/2 cup raspberry or apricot preserves

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep: 20 min. + chilling Bake: 15 min./batch + cooling

By Taste Of Home Editorial Team

Recipe by Maria Debono

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 15, 2022

When I moved here from Malta more than 20 years ago, a kind neighbor lady took me under her wing and baked many cookies for me. This is one of her recipes that I treasure. —Maria Debono, New York, New York

Can you freeze Jeweled Thumbprints?

Freeze unfilled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers and fill with preserves.

TEST KITCHEN APPROVED

Jeweled Thumbprints

4 Reviews Add your review

Yield:about 6 dozen

Prep:20 min

Cook:15 min

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Ingredients

3/4 cup butter, softened
3/4 cup confectioners' sugar
1 large egg yolk
1/2 teaspoon almond extract
1-3/4 cups all-purpose flour
1/2 cup raspberry or apricot preserves

Text Ingredients

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Directions

1
In a large bowl, beat butter and confectioners' sugar until blended. Beat in egg yolk and extract. Gradually beat in flour. Refrigerate, covered, at least 2 hours or until firm.

2
Preheat oven to 350°. Shape into 3/4-in. balls. Place 1 in. apart on greased baking sheets. Press a deep indentation in center of each with your thumb.
3
Bake 12-14 minutes or until edges are light brown. Remove from pans to wire racks. Fill each with 1/4 teaspoon preserves; cool completely.