Apricot-Almond Thumbprints

1. 1

   Beat first 5 ingredients at medium speed with an electric mixer 3 to 5 minutes or until creamy. Add flour; beat just until blended.

2. 2

   Shape dough into 1-inch balls (about 1 Tbsp. per ball), and roll in almonds. Place 2 inches apart on 2 parchment paper lined-baking sheets. Press thumb or end of a wooden spoon into each ball, forming an indentation. Chill 20 minutes.

3. 3

   Preheat oven to 350u00b0. Bake 15 minutes or until bottoms are light golden brown. Cool on baking sheets 10 minutes; transfer to wire racks, and cool 10 minutes. Spoon 1/2 tsp. apricot preserves into each indentation.

* Per serving · 4 servings · Values may vary.

No additional tips available.