Absolutely Almond Thumbprint Cookies Recipe

The perfect holiday cookie that your little ones will love to help with!
  • Ready in: 25 minutes
  • Prep time: 10 minutes
  • Chill/Cook time: 15 minutes
  • By:
  • Servings: Makes about 24 servings

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ingredients

cooking methods

  • Bake

directions

  1. Preheat oven to 350°F. In large bowl, combine Absolutely Almond Pound Cake Mix™, butter and egg; mix until well combined.
  2. Using hands, knead dough, adding water as needed, until the consistency of thick, moist dough. Form into generous 1-inch balls.
  3. 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

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