Thumbprint Cookies II (almond)

By Dottiejk

Ingredients

• 1 cup almond meal
• 1 cup all-purpose flour
• 1/4 teaspoon Salt
• 1/4 cup vegetable shortening
• 1/4 cup unsalted butter
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Preparation

Step 1

Preheat oven to 350°F. Line a baking sheet with parchment paper. Whisk
together in a small bowl the almond meal, flour and salt. In a medium bowl
with an electric mixer, beat shortening, butter and sugar at medium speed
until light and fluffy. Add egg and extracts at low speed. Beat in dry
ingredients.

Roll one tablespoon of dough into a ball and place balls one inch apart on
the cookie sheet. Make a dent in each cookie with the back of a teaspoon
measure. Bake the cookies 10 minutes, then ress the indentation again and
bake anther 5 to 7 minutes until lightly golden. Cool on a rack. Fill each
indentation with jam, lemon curd, or icing.