Almond Thumbprint Cookies - 1986 Winner

Ingredients

Amount		Ingredient	Preparation
2	cups	flour, all-purpose	sifted
1/2	cup	sugar
1/4	teaspoon	salt
1	cup	butter
3/4	cup	almonds	grated, unblanched
2	teaspoons	vanilla extract
------------frosting------------
6	tablespoons	butter
1/3	cup	cream, half and half
2/3	cup	brown sugar	packed
2	cups	powdered sugar
1/2	teaspoon	vanilla extract
1	x	pistachio nuts	chopped, for garnish

Directions

1. Heat oven to 350 degrees. For cookies, sift flour, sugar and salt into bowl.

Cut in 1 cup 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.

2. 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.

3. For frosting, blend 6 tablespoons 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.

4. Fill depressions in cookies with butterscotch frosting and sprinkle frosting with nuts.