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.

Absolutely Almond Thumbprint Cookies - Holiday Cookie Workshop

YUMMY!  I made this using a GF pound cake mix that is currently no longer available from Tastefully Simple.  This was a fun cookie to make and they disappeared quickly from the cookie jar.  When I stored them, I placed a piece of wax paper between the layers to prevent the jam from sticking.  Worked great!

Ingredients:

Absolutely Almond Pound Cake Mix
1 stick softened butter (1/2 cup)
1 egg
1/2 c white chocolate chips
Rhubarb Strawberry Fruit Spread

Directions:

Combine first 4 ingredients in a large mixing bowl until a dough forms.  Roll into 1-inch balls.  Seal 6 cookies at a time in sealing wrap.  Place cookies in labeled 1 gallon freezer bag.


Baking Instructions:

Thaw frozen balls.  Preheat oven to 350 degrees.  Place cookies 2 inches apart on a greased baking sheet.  Bake 12-15 minutes or until lightly browned.  While cookies are still warm, press a thumbprint into each cookie.  Cool cookies completely.  Fill thumbprints with Rhubarb Strawberry Fruit Spread.  Makes approx 2 dozen cookies.

Absolutely Almond Snowballs - Holiday Cookie Workshop 2016

The fun times of the holidays . . . the aroma of freshly baked cookies . . . the joy of receiving homemade goodies.  What fun it is to make them too!  Oh, they didn't last long and I forgot to take the before & during pictures.  I made this using a prior season Gluten-free product.  If you like any of our gluten-free products, make sure you stock up on those that are limited.

this was from 2014. 

For these you need:

Absolutely Almond Pound Cake Mix
1 stick butter, softened (1/2 c)
2 oz pkg chopped pecans
1 egg
powdered sugar (for use when baking)

Combine the first 4 ingredients in a large mixing bowl until dough forms.  Roll into 1-inch balls.  Seal 6 cookies at a time in sealing wrap.  Place cookies in labeled 1 gallon freezer bag.

Baking Instructions:  Thaw frozen balls.  Preheat oven to 350 degrees.  Place cookies 2 inches apart on greased baking sheet. Bake 12-15 minutes or until lightly browned.  While cookies are still warm, roll in powdered sugar until well coated.  Cool completely.

Makes approx. 2 dozen.