Another versatile nut cookie. These make great thumbprints. We usually fill these with leftover apricot filling from Aunt Emma’s cookie and the cuccidati fig. Really Yummy! In 2016, we made logs and dipped them in chocolate. In 2017, we used almond flour and are still debating whether we like the coarser almonds or the finer almonds…
- 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.
**2016 – logs dipped in chocolate