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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a heavenly cookie that I remember helping my mother make as a little child. I don't know if the angel in the name refers to Christmastime, when we always made them, or the children whose perfect little thumbs were just the right size for this recipe. As an adult, I appreciate the light, buttery dough and how it contrasts so beautifully with the sweet-tart of the apricot preserves. It is different enough from other thumbprint recipes, that I decided to post it. Ingredients:
1/2 cup butter |
1/2 cup shortening |
2/3 cup brown sugar |
2 eggs, separated |
1/2 teaspoon salt |
1 teaspoon vanilla |
2 cups flour |
1/2 teaspoon almond extract |
1 cup nuts, finely chopped |
apricot preserves |
Directions:
1. Cream butter, sugar, and shortening.
2. Add egg yolks, salt, and flavorings. Beat together until fluffy.
3. Add sifted dry ingredients and mix.
4. Roll one teaspoon of dough into a ball for each cookie.
5. Beat the egg whites until foamy. Dip cookie in eggwhite wash. Roll in nuts.
6. Place 2 inches apart on ungreased cookie sheet. Using thumb, thimble, or thick handle of a wooden spoon make a depression in each cookie. If you have a child around to help, even better! Fill the thumbprints with apricot preserves.
7. Bake at 325 degrees for 20 to 25 minutes.
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