I love these simple cookies - small little bites of goodness. They could also be called Fig Thumbprints or Strawberry Thumbprints, depending on the type of jam you choose to use.
Ingredients
3/4 cup butter
1/4 cup brown sugar
1/4 teaspoon salt
1 egg yolk
1 teaspoon almond extract
2 cups flour
Apricot preserves or a jam of your choice
Instructions
Preheat oven to 375 degrees.
Beat butter in large bowl for about one minute. Add brown sugar and salt. Beat until well combined. Beat in egg yolk and almond extract until combined. Add in flour.
Shape into 1 1/4 inch balls. Place balls on lightly greased cookie sheet. Flatten slightly and indent the center of each cookie with your thumb (that is where they get the name thumbprint cookies). Place about 1/2 teaspoon preserves or jam in each cookie indentation. Bake for about 10 minutes or until edges are firm. Cool on wire racks.
Makes about 28 cookies.
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