Another versatile nut cookie. These make great thumbprints. We usually fill these with leftover apricot filling from Aunt Emma’s cookie. Really Yummy!
- 2 1/2 cubes butter
- 2 tsp vanilla
- 3/4 cup powdered sugar
- 2 1/2 cups flour
- 3/4 cup ground almonds
Cream butter and sugar. Add vanilla. Add flour and then the almonds. Chill dough.
Shape dough into 1″ balls. Press thumb in center, fill with apricot jam or filling of your choice. Bake at 375° for about 10 minutes, or until they start to turn brown.. Cool completely, then cover with powdered sugar.