Thumbprint Clues

• 1/2 c. butter, at room temperature
• 1/4 c. sugar
• 1 large egg yolk
• 1/2 tsp. almond extract
• 1 1/2 c. all-purpose flour
• 1/2 c. juice-sweetened strawberry or your favorite jam

1. Put an oven rack in the center of the oven.
2. Preheat to 350u0b0. Put butter and sugar in the mixer bowl and beat on medium speed until light and fluffy.
3. Scrape the sides of the bowl every once in a while.
4. Add the yolk and almond extract.
5. Mix on medium-high until yolk is completely blended.
6. Add half the flour at a time and mix on low speed after each addition.
7. Pinch off a small piece of dough about the size of a quarter.
8. Roll it into a ball and put on cookie sheet.
9. Lightly press your thumb in the center, leaving an indentation.
10. Shape the rest of the dough the same way, spacing the cookies about 1 inch apart.
11. Fill each indentation with about 1/2 teaspoon jam.
12. Bake for 10 minutes.
13. Cool completely before eating them.

butter, sugar, egg yolk, almond extract, flour, strawberry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=974121 (may not work)