Pomegranate Jelly Almond Thumbprints Recipes

CHOCOLATE-ALMOND THUMBPRINTS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and extract. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well., Place almonds in a shallow bowl. Roll dough into 1-in. balls; roll in almonds. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each. Bake at 350° for 10-12 minutes or until firm. Remove to wire racks to cool completely., In a small microwave-safe bowl, melt chocolate; stir until smooth. Cool slightly. Add almond paste and beat until crumbly. Beat in the confectioners' sugar, water and meringue powder until smooth. Pipe filling into cookies, about 1-1/4 teaspoons in each. Store in an airtight container.

ALMOND THUMBPRINT COOKIES

Steps:

• For cookies:.
• Cream butter and sugar.
• Beat in the flour, extract and salt.
• Stir in the pecans.
• Shape dough into 1-inch balls and place on ungreased cookie sheet.
• Make thumbprint in each cookie.
• Bake at 300°F for 20-30 minutes.
• Let cool.
• For Icing:.
• Mix all Icing ingredients and thin with a little milk if needed , to make a smooth icing . You may add a drop or two of food color to tint the icing . Fill cooled cookies with icing.

POMEGRANATE JELLY

Steps:

• Combine pomegranate and lemon juice with sugar in a large, stainless steel saucepan. Bring to boil over high heat, and at once stir in liquid pectin. Bring to a full rolling boil, and boil exactly 1/2 minute. Remove from heat, and skim off foam.
• Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.

POMEGRANATE JELLY ALMOND THUMBPRINTS

Steps:

• Preheat oven to 350 degrees F. Line baking sheets with parchment paper or leave ungreased.
• Combine flour and salt in a bowl; set aside.
• Combine almonds and 1/3 cup of sugar in a food processor fitted with a metal blade. Pulse until finely ground. (Be careful not to grind to a paste).
• Combine butter and remaining sugar in a medium bowl. Cream together until light and fluffy. Add ground almond and sugar mixture. Mix to combine. Add vanilla and egg yolks. Mix to combine. Mix in flour.
• Roll dough into walnut-size balls and place 2 inches apart on baking sheets. Dip your thumbs in flour and use to make a deep indentation in center of each cookie.
• Whisk egg whites to loosen them and then brush outside of each cookie with egg white. Scatter a few chopped almonds on outer edge of each cookie if desired. Fill each center with 1/2 teaspoon of jelly.
• Bake until edges are golden brown, 15 to 18 minutes Remove from oven. If needed, immediately add another 1/4 teaspoon of jelly to each cookie. Let stand for 3 to 4 minutes. Transfer to cooling racks with a thin metal spatula. Dust with confectioners sugar if desired.

RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
• Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
• In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

JEWELED THUMBPRINTS

Steps:

• In a large bowl, beat butter and confectioners' sugar until blended. Beat in egg yolk and extract. Gradually beat in flour. Refrigerate, covered, at least 2 hours or until firm., Preheat oven to 350°. Shape into 3/4-in. balls. Place 1 in. apart on greased baking sheets. Press a deep indentation in center of each with your thumb., Bake 12-14 minutes or until edges are light brown. Remove from pans to wire racks. Fill each with 1/4 teaspoon preserves; cool completely. Freeze option: Freeze unfilled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers and fill with preserves.

ALMOND THUMBPRINT COOKIES

Steps:

• Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground. (Be careful not to grind to a paste.) Transfer to a bowl and stir in butter, egg, and extracts until combined well. Chill dough, covered, until firm, about 30 minutes.
• While dough chills, put oven rack in middle position and preheat oven to 350°F.
• Drop level tablespoons of dough 1 inch apart onto 2 ungreased baking sheets. Roll dough into balls, then chill until slightly firm, about 10 minutes. Make a 1/2-inch-wide (1/3-inch-deep) indentation in center of each ball using your thumb, index finger, or the rounded end of a wooden spoon. Fill each indentation with 1/4 teaspoon jam and bake, 1 sheet at a time, until tops are pale golden and undersides are golden, 10 to 12 minutes. Transfer cookies to a rack and cool completely.

POMEGRANATE JELLY ALMOND THUMBPRINTS

Steps:

• Preheat oven to 350 degrees.
• Line baking sheets with parchment paper or leave ungreased.
• Combine flour and salt in a bowl and set aside.
• Combine almonds and 1/3 cup of sugar in a food processor fitted with a metal blade.
• Pulse until finely ground. (Be careful not to grind to a paste).
• Combine butter and remaining sugar in a medium bowl.
• Cream together until light and fluffy.
• Add ground almond and sugar mixture combine to mix.
• Add vanilla and egg yolks combine to mix.
• Mix in flour.
• Roll dough into walnut-size balls and place 2 inches apart on baking sheets.
• Dip your thumbs in flour and use to make a deep indentation in center of each cookie.
• Whisk egg whites to loosen them and then brush outside of each cookie with egg white.
• Scatter a few chopped almonds on outer edge of each cookie if desired.
• Fill each center with 1/2 teaspoon of jelly.
• Bake until edges are golden brown, 15 to 18 minutes.
• Remove from oven.
• If needed, immediately add another 1/4 teaspoon of jelly to each cookie.
• Let stand for 3 to 4 minutes.
• Transfer to cooling racks with a thin metal spatula.
• Dust with confectioners' sugar if desired.