Posted by Tastefully Simple on December 18, 2012
I’m not big into Christmas baking, but I do love sweets. And it seems like this time of year I always need treats for last-minute guests or a cookie exchange or a potluck or something, so I better make something. Luckily, these cookies are super easy to make, and the little dollop of fruit spread makes them extra pretty. One more thing checked off the list!
– Juliet
Absolutely Almond Thumbprint Cookies
Ingredients
- 1 package Absolutely Almond Pound Cake Mix
- ½ cup butter, softened
- 1 large egg, beaten
- 1-1½ tablespoons water
Directions
- Preheat oven to 350°F. In large bowl, combine Absolutely Almond Pound Cake Mix™, butter and egg; mix until well combined.
- Using hands, knead dough, adding water as needed, until the consistency of thick, moist dough. Form into generous 1-inch balls.
- Place 2 inches apart on a greased large baking sheet. Bake 10 minutes. Remove from oven; using back of a teaspoon or thumb, make a round indentation in each cookie. Fill with Rhubarb Strawberry Fruit Spread. Continue baking 4-6 minutes or until lightly browned.
Makes 8-10 servings.
Make Ahead & Freeze: Prepare through step 2. Place in a gallon freezer bag or storage container between sheets of wax paper. Seal well, label and freeze. Thaw completely. Preheat oven to 350°F and continue with step 3.
Tips and Hints
- Top with a maraschino cherry in place of the fruit spread.
- Press thumbprint into cookies, omit fruit spread. Cool completely; top with a chocolate star.
- Spread cookies with a small amount of frosting before adding the fruit spread.