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.

GF Almond Snowball Cookies

This is a recipe from our 2014 Tastefully Simple Cookie Workshop.  Actually, I modified it to be gluten-free.

Ingredients:

GF Vanilla Bean Pound Cake Mix
1/2 cup (1 stick) softened butter
1 egg
2 oz pkg chopped pecans
powdered sugar

Directions:

Combine first four ingredients in a large mixing bowl.  roll into 1 inch balls.  Place on press-n-seal paper.  Cover with another press-n-seal.  Seal and freeze.

Place balls 2 inches apart on greased or parchment lined baking sheet.  Bake at 350 degrees for 15 minutes or until slightly browned.  Cool slightly.  roll in powdered sugar until well-coated.  Cool on rack.

Makes 24-26 cookies.

The original recipe used Absolutely Almond Pound  Cake Mix.