Zutaten für Italian Thumbprint Cookies
- Sugar
- 1/2 teaspoon salt
- Margarine
- Egg Yolks
- 1 teaspoon vanilla extract
- Almond Extract
- 3 cups all-purpose flour
- Egg Whites
- Walnuts
- Jam
- Maraschino Cherry
- Hershey Chocolate Kiss
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Zubereitung von Italian Thumbprint Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Roll the dough into 1-inch balls.
- Place the dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Use your thumb to make an indentation in the center of each cookie. The indentation should be deep enough to hold your filling.
- Fill each indentation with your choice of filling: grape jelly, strawberry jelly, a maraschino cherry, or a Hershey's Kiss.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
25g
Fat
7g
Carbs
5g
