A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Prize-Winning Almond Thumbprint Cookies
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- #36859
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
COOKIES
2 cups sifted all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1 cup butter
3/4 cup grated unblanched almonds
2 teaspoons vanilla extract
FROSTING
6 tablespoons butter
1/3 cup half and half
2/3 cup packed brown sugar
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
chopped pistachio nuts, for garnish
directions
Heat oven to 350 degrees F.
For Cookies: Sift flour, sugar and salt into bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs.
Blend in almonds and vanilla. Work mixture with fingers until a ball of dough is formed. Then shape into 1-inch balls.
Place balls on greased cookie sheets; make a depression in center of each cookie. Bake about 8 minutes; remove from oven. Dent again and bake about 8 minutes longer; cool.
For Frosting: Blend butter, half-and-half and brown sugar in saucepan. Boil 2 minutes, stirring constantly; remove from heat. Cool about 15 minutes, then stir in confectioners' sugar and vanilla. Beat until smooth and thick.
Fill depressions in cookies with butterscotch frosting and sprinkle frosting with nuts.
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Nutritional data has not been calculated yet.
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