Absolutely Almond Thumbprint Cookies - Holiday Baking Kit 2017

Christmas time is here again and I'm doing the cookies.  First up is the thumbprint cookies.  This is a variation from previous years.  Look just as good!  It is a sweet cookie.  I didn't have enough of the fruit spread so I used regular strawberry jam.

Ingredients:

1 pkg Absolutely Almond Pound Cake Mix

1/4 c butter, softened
1 large egg, beaten
1- 1 1/2 Tbsp water
1/2 c Rhubarb Strawberry Fruit Spread

Instructions:

1.  Preheat oven to 350 degrees F.  In large bowl, combine Absolutely Almond Pound Cake Mix, butter, egg and water; mix until well combined.

2.  Using hands, knead 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 30 cookies (I had 26).

Make Ahead & Freeze:  Prepare through step 2.  Place in a gallon freezer bag or storage container between sheets of wax paper.  Seal well, label and freeze.  Thaw completely.  Preheat oven to 350 degrees F and continue with step 3.