Friday, November 18, 2016

Polish Tea Cookies

We're just past the middle of November, so it's time to start thinking about cookie swaps and family gatherings. For the next few weeks, I'll be bringing you some fabulous cookie recipes.

These Polish Tea cookies are perfect for a cookie swap. They're a lot like thumbprint cookies, but are filled with jam. A soft butter taste combines with jam and almonds in this cookie. Almonds give these a great texture and pair perfectly with the jam filling. You can pop them like candy since they're the perfect size!

Martha Stewart's Polish Tea Cookies


1/2 cup (1 stick) unsalted butter
3/4 cup granulated sugar
1 egg yolk, lightly beaten
1 teaspoon vanilla extract
1 cup sifted all-purpose flour
1 cup blanched almonds, finely ground
Extra granulated sugar, for rolling
1 egg white
Jam, for filling


Cream together butter and sugar. Add egg yolk and vanilla; beat well. Add the flour; beat again.
Chill dough for several hours.
Heat oven to 325 degrees.
Combine almonds with 2 tablespoons sugar. Form dough into small balls and dip in lightly beaten egg white, then in almond-and-sugar mixture. Press center of each ball with your thumb.
Bake for 5 minutes, then remove and push down centers again. Bake for another 15 minutes, or until golden brown. Cool slightly and fill centers with jam.

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