Linzer thumbprints

Yield: 30 Servings

Measure Ingredient
1 egg
1 egg yolk

½ c sliced almonds

½ c unsalted butter -- room

: temperature

½ c dark brown sugar

½ ts almond extract

1¾ c flour

1 ½ ts cinnamon

½ ts salt

1 TB lemon peel -- finely grated ⅓ c cherry jam

1. Grind the almonds until almost a powder in a food processor. Set aside. 2. In the large bowl of an electric mixer beat the butter until creamy. Add the brown sugar and beat until completely blended, about 1 minute. Beat in the egg, egg yolk and almond extract. 3. Sift together the flour, cinnamon, nutmeg and salt. Slowly add to the creamed mixture in 3 additions, beating well after each addition, until completely blended. Scrape down the sides of the bowl occasionally. Blend in the almonds and lemon peel by hand. The dough will feel sticky; let stand 10 minutes before using. 4. Shape the dough into balls that are slightly smaller than 1 inch, as this dough will spread. Place on ungreased baking sheets. Make an indentation in the center of each with your thumb and fill with about ¼ teaspoon of the cherry jam. 5. Bake in a preheated 350-degree oven 12 minutes.

Let cool a few minutes before removing to wire racks.

Recipe By : Seattle Times

From: Rooby <rooby@...: Wed, 23 Oct 1996 23:44:33 ~0700

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