Ingredients:
- 1 cup butter, room temperature (2 sticks)
- 3/4 cup sugar
- 2 teaspoons vanilla
- 1/2 teaspoon almond extract
- 1 large egg
- 2 1/2 cups flour
- finely chopped hazelnuts, pecans, or walnuts
- jam or preserves
Preparation:
Beat butter and sugar together until smooth and creamy. Beat in vanilla, almond extract, and egg. Stir in the flour until well blended.
Form dough into small balls, about 3/4- to 1-inch in diameter. Roll each ball of dough in the finely chopped nuts to coat lightly, place on a lightly greased or lined cookie sheet, and make an indentation in each cookie with your finger or thumb. With a 1/2-teaspoon measuring spoon, fill each indentation with jam or preserves. Bake for 12 to 14 minutes, until set and lightly browned on bottoms.
Makes about 3 1/2 to 4 dozen cookies.
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