Ingredients Jump to Instructions ↓

  1. 1/4 cup packed brown sugar

  2. 1/4 cup shortening

  3. 1/4 cup butter or margarine, softened

  4. 1/2 teaspoon vanilla

  5. 1 egg yolk

  6. 1 cup Gold Medal® all-purpose flour

  7. 1/4 teaspoon salt

  8. 1 egg white

  9. 1/2 cup finely chopped almonds

  10. About 6 tablespoons strawberry, lemon or lime curd

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Beat brown sugar, shortening, butter, vanilla and egg yolk in medium bowl with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour and salt.

  2. Shape dough into 3/4-inch balls. Beat egg white slightly with fork. Dip each ball into egg white; roll in almonds. Place about 1 inch apart on ungreased cookie sheet. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.

  3. Bake 10 to 12 minutes or until light brown. Quickly remake indentations with end of wooden spoon if necessary. Immediately remove from cookie sheet to wire rack. Fill each thumbprint with about 1/2 measuring teaspoon of the strawberry curd.


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