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Shortbread Thumbelinas

Prep time 25 mins
Chill time 1 hr
Bake time 14 mins
Yield Makes about 3 dozen


  • 2 1/2 cups all-purpose flour
  • 1 cup finely chopped toasted almonds, divided
  • 1/4 teaspoon salt
  • 1 1/4 cups butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Chocolate Filling

How to Make It

  1. Combine flour, 1/2 cup almonds, and salt; set aside.

  2. Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating until light and fluffy.

  3. Add flour mixture to butter mixture gradually, beating just until blended. Stir in vanilla.

  4. Cover dough, and chill 1 hour.

  5. Shape dough into 1-inch balls; roll balls in remaining 1/2 cup almonds. Place about 1 inch apart on lightly greased baking sheets; gently press an indentation into center of each cookie with thumb.

  6. Bake at 350° for 14 minutes or until set; remove from pans to wire racks to cool completely.

  7. Spoon or pipe about 1/2 teaspoon Chocolate Filling into indentation of each cooled cookie.