Almond Thumbprint Cookies
This was Aunt Linda’s favorite back when Danielle used to have her Kitty Corner Cookie Company.
1 Cup butter
3 oz cream cheese
1 Cup sugar
1 egg
1 Cup chopped almonds
¾ teaspoon almond extract
2 ½ Cups flour
½ teaspoon baking soda
¼ teaspoon salt
½ Cup fruit preserves
3 oz cream cheese
1 Cup sugar
1 egg
1 Cup chopped almonds
¾ teaspoon almond extract
2 ½ Cups flour
½ teaspoon baking soda
¼ teaspoon salt
½ Cup fruit preserves
Beat together butter, cheese, sugar, egg, and almond extract. Combine in separate bowl: flour, soda, salt. Stir into creamed mixture. Chill 1 hour. Shape into 1 inch balls. Roll in almonds. Indent with thumb on ungreased cookie sheet. Fill with ½ teaspoon of preserves. Bake at 350 degrees for 10-12 minutes.
