Ingredients:
- 1 cup butter, softened
- 1 cup sugar
- 2 egg yolks
- 1 tsp. Bickford’s Pure Vanilla
- 1 tsp. Bickford’s Almond Flavor
- ¼ tsp. salt
- 2 ½ cups all-purpose flour
- 1 ¼ cups chopped almonds
- ½ cup apricot or raspberry preserves
Directions:
Beat together butter and sugar until creamy. Add egg yolks, flavors and salt. Mix in flour until well blended. Gather into a ball, cover and refrigerate for 1 hour. Heat oven to 375 degrees. Lightly coat baking sheet with non-stick cooking spray. Shape dough to form 1-inch balls. Roll into egg yolks and almonds to coat lightly. Place 2 inches apart on baking sheet. Using your thumb, make depressions in each cookie. Fill each with preserves and bake 20-25 minutes or until golden brown. Let cool and store in airtight container.
Image Source: Flickr