Shortbread Thumbelinas

Recipe from

Southern Living

Recipe Time

Prep: 25 Minutes
Chill: 1 Hours
Bake: 14 Minutes


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


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

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

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

Cover dough, and chill 1 hour.

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.

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

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

Susan Spray, Little Rock, Arkansas,

Southern Living

December 2005
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