Updated: Jan 7
Phood - my great grandmothers nickname for Phyllis. What a baker she was; we still use her recipes every year. Thumbprint cookies are beyond delicious and pretty delicate:
1/2 cups butter - room temp (or 'oleo' as great grandma would have it)
1/3 cups white sugar
1 egg - separated
1/2 tsp vanilla extract
1 cup flour
1/4 tsp salt
3/4 cup chopped almonds
1/2 cup jam - we use raspberry and apricot
Cream butter and sugar together in a bowl. Add vanilla extract and egg yolk to the creamed mixture. Add the flour to the bowl and sprinkle the salt across the flour and mix the batter together. Chill dough for 30 minutes - or until it is chilled enough to roll into balls 1-inch large.
Whip your egg white in a small dish with a fork just so it's a bit frothy; add the almonds to a flat plate or surface.
Roll your 1-inch dough rounds into the egg white and then roll and cover in almonds and place dough onto cookie sheet with 2 inches between rounds.
Once your cookie sheet is filled place your thumb into the middle of each cookie (hence the name).
Bake for 10-12 minutes at 350 F.
Once the cookies are out of the oven you can fill the middle with jam of your choosing. Nutella would also be fabulous in these.