Jam Thumbprint Cookies with Almond Paste - Marzipan Kugeln

Using almond paste in the dough makes these Jam Thumbprint cookies extra tasty. Use any flavor jam for the center. The jam bakes down to a thin layer in the oven and isn't sticky on these thumbprint cookies.

Yield: 5 dozen - 60 cookies

Ingredients:

•10 T. butter (133 g.)

•7 oz. almond paste (198 g. or 1 tube)

•3/4 c. powdered sugar (66 g.)

•1 large egg (70 g.)

•1/2 tsp. extract (lemon or almond or vanilla)

•2 c. + 3 T. flour (265 g.)

•3 - 4 T. Raspberry jam

•Powdered sugar for dusting 

Preparation: 

Mix butter, almond paste (or marzipan) and sugar until smooth. Stir in the egg and extract, then add the flour and mix until a stiff dough forms.  

These cookies can be formed immediately, or you can refrigerate for up to two days.  

Using a teaspoon of dough at a time (measure with a teaspoon the first few times to get the feel of it), roll dough into balls and place on an ungreased cookie sheet.  

Press a wooden dowel (the handle of a wooden spoon, for instance) or your floured finger into the middle of each ball to form an indentation. Fill each indentation with a little jam.  

Bake at 350°F for 12 - 15 minutes. Try not to let them brown, as they dry out quickly.  

Place hot cookies on a rack and dust with powdered sugar. Cool and store for 1 to 2 weeks.

Recipe Source: http://germanfood.about.com/od/bakingindex/r/Jam-Thumbprints.htm