Guest guest Posted November 25, 2006 Report Share Posted November 25, 2006 Angel Thumbprints 4 cups all-purpose flour 1/4 tsp. salt 1 1/2 cups butter or margarine 1 cup sugar 3 large eggs 1 1.2 tsp. vanilla extract 1 1/2 tsp. almond extract 3 cups toasted chopped pecans 2/3 cup apricot or raspberry preserves Heat oven to 350 degrees. Combine flour and salt in a medium bowl; set aside. Beat butter and sugar in a large mixer bowl until light and fluffy. Beat in eggs, one at a time. Beat in vanilla and almond extracts. At low speed, gradually stir in the flour mixture just until blended. Cover and refrigerate dough 1 hour. Spread pecans on a large plate. Shape dough into 1-inch balls and roll in pecans. Place balls 2 inches apart on ungreased cookie sheets. Press a 3/4-inch-wide indentation in center of each with thumb. Bake 12 minutes. Press again with the back of a 1/4 tsp. measure and fill each indentation with 1/4 tsp. preserves. Bake 5 minutes more, until edges are golden. Cool on wire racks. Makes 6 ½ dozen. ______ PeoplePC Online A better way to Internet http://www.peoplepc.com Quote Link to comment Share on other sites More sharing options...
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