Absolutely Almond Thumbprint Cookies Recipe
- ½ cup butter, softened
- 1 large egg, beaten
- 1-1½ tablespoons water
- 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 about 24 servings.
Make Ahead & Freeze: Prepare through step 2. Place between sheets of Press 'n Seal® plastic, sealing around each dough ball. Place sheets of dough in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 3.
Nutrition per Serving: Calories: 120 Total Fat: 4.5g Sat. Fat: 2.5g Cholest: 20mg Sodium: 125mg Carbs: 20g Fiber: 0g Sugar: 12g Protein: 2g